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(German) - (Pennsylvania Germans)

For this old-fashioned, "country" bread, set a sponge in the evening,
consisting of 1 cup of luke-warm water, 1 Fleischman's compressed
yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping
1/2 tablespoonful of dried saffron flowers in a small quantity of
boiling water a short time. Use about 2 cups of flour to stiffen the
sponge. Cover bowl containing sponge and stand in a warm place until
morning, when add the following: 3/4 cup of soft A sugar, 1/4 cup lard
and 1/8 cup of butter (beaten to a cream); then add one egg. Beat
again and add this mixture to the well-risen sponge. Add also 3/4 cup
of seeded raisins and about 1-3/4 cups of flour.
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 1-1/2 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
"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.'"

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