Saffron Bread Or Buns - cooking recipe

Ingredients

1 c. boiling water
1 (.025 oz.) pkg. saffron or more (if desired)
1 c. milk, scalded
1/2 c. margarine
1/2 c. warm water
2 pkg. dry active yeast
1 tsp. sugar
2 eggs, beaten (at room temperature)
3/4 c. sugar
1 tsp. salt
6 to 8 c. flour
1 c. raisins and/or candied mixed fruit (more can be added, if desired)

Preparation

Add saffron to boiling water.
Allow to steep for 8 to 12 hours.
Scald milk; add margarine, 3/4 cup sugar and salt.
Stir to melt margarine.
Allow to cool to lukewarm.
Measure warm water into a large bowl; add yeast to 1 teaspoon sugar.
Let set for 5 minutes or until foamy.
Add cooled milk mixture, steeped saffron and eggs to yeast mixture.
Mix well.
Add 3 cups flour; mix well. Add raisins and/or candied fruit that have been dredged with flour.
(Raisins will be soft if allowed to set in hot water for a few minutes.
Drain and dredge with flour.) Add remaining flour until dough is easy to handle.
Turn out onto lightly floured surface and knead until smooth and satiny.
Place in greased bowl, turning to grease top.
Let rise until double, about 1 hour. Punch down.
Form into loaves or buns; put into greased pans.
Let rise until double.
Bake at 350\u00b0 for 25 to 35 minutes.
The time will vary depending on size of loaf pan and whether loaves or buns.