Instructions: Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool.

Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve.

Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth.

Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced.

Serves 15

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