---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Saffron Bread
 Categories: Cheesecakes, Crockpot
      Yield: 12 servings
 
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
      1 pn Powdered saffron
    1/4 c  Hot water
      1 tb Lemon peel; grate
    1/4 c  Lemon juice
    1/4 c  Shortening
    1/2 c  Sugar
      1    Egg
 
    Mix flour, baking powder, baking soda, and salt. Dissolve
  saffron in hot water; blend with lemon peel and juice.
  Cream shortening; add sugar gradually,  beating until
  thoroughly blended. Add egg and beat until light and fluffy
  Add dry ingredients and liquids alternately, mixing just
  until blended after each addition.
     Turn into well greased and floured cooker bake pan or 2
  lb. coffee can. Cover bake pan with lid or coffee can with
  6 layers of paper toweling. Set in crock pot. Cover and
  cook on high 2 - 3 hours. Remove; let cool 10 minutes then
  remove from pan.
     From "Culinary Arts Institute Crockery Cooking"
 
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