Saffron Bread

author uknown

Since Saffron is from a crocus and in many areas they are popping through the soil at this time I have included this recipe here, although in reality those crocus bloom in fall!

5 generous pinches of saffron (or to taste, with experimentation)

dissolved in 3/4 cup boiling water.

In a separate bowl

Cream:

1/2 cup butter or margarine

3/4 cup sugar

Add:

2 eggs

Mix & Add:

2 teaspoons baking powder

2 cups flour

Add: Saffron water mixture to the above.

Bake at 350 degrees for approximately one hour.