Saffron Cranberry Bread
Ingredients:1 3/4 cups milk
approximately 20 strands of saffron
4 cups unbleached white flour
2 cups sugar
1 Tbsp baking powder
2 tsp salt
1 tsp baking soda
6 Tbsp softened butter
2 farm fresh eggs, well beaten
3 1/2 cups cranberries (1 12oz bag)
Preheat oven to 350F.
Grease and flour 2 loaf pans.
Place milk and saffron in a pan on very low heat. Heat until hot, but not to boiling. Remove from heat and let sit to allow saffron to infuse into the milk.
Mix dry ingredients in a bowl. Add butter and mix in. Add eggs and saffron milk, making sure to get saffron strands into bowl, mix well. Stir in cranberries.
Pour into prepared loaf pans. Bake for 55 to 65 minutes or until toothpick comes out clean. Cool on rack 15 minutes, then remove from pans and cool completely on rack.
