The dough should be almost as stiff as ordinary bread dough. Set to rise about one hour. Then divide the dough and mold into two shapely loaves. Place in oblong bread pans. Let rise about 1½ hours. Brush melted butter over top of loaves and bake in a moderately hot oven, as one would bake ordinary bread.
This bread is a rich, golden yellow, with a distinctive, rather bitter, saffron flavor, well-liked by some people; saffron is not unwholesome.
"Speaking of saffron bread," said John Landis, to his niece, Mary, "I am reminded of the lines I was taught when quite a small boy:"
"Wer will gute kuchen haben, der muss sieben sachen haben;
Eier, butter un schmalz, milch, zucker un mehl;
Un saffron mach die kuchen gehl."
"Of course, Mary, you do not understand what that means. I will translate it for you. 'Who would have good cakes, he must have seven things—eggs, butter and lard, milk, sugar and flour, and saffron makes the cakes yellow.'"
RAISED ROLLS
- 2 quarts of sifted flour.
- 1 pint of boiled milk (lukewarm).
- 1 tablespoon sugar.
- ½ cup butter and lard, mixed.
- ¾ cake compressed yeast, or ¾ cup yeast.
- 1 teaspoon salt.
At 5 o'clock P.M. set sponge with half or three-fourths of the flour and all the other ingredients.