---------- Recipe via Meal-Master (tm) v8.05
       Title: Lemon Saffron Bread
  Categories: Cheesecakes, Crockpot
       Yield: 12 servings
   1 1/2 c  Flour
   1 1/2 ts Baking powder
     1/4 ts Baking soda
     1/4 ts Salt
       1 pn Powdered saffron
     1/4 c  Hot water
       1 tb Lemon peel; grate
     1/4 c  Lemon juice
     1/4 c  Shortening
     1/2 c  Sugar
       1    Egg
     Mix flour, baking powder, baking soda, and salt. Dissolve
   saffron in hot water; blend with lemon peel and juice.
   Cream shortening; add sugar gradually,  beating until
   thoroughly blended. Add egg and beat until light and fluffy
   Add dry ingredients and liquids alternately, mixing just
   until blended after each addition.
      Turn into well greased and floured cooker bake pan or 2
   lb. coffee can. Cover bake pan with lid or coffee can with
   6 layers of paper toweling. Set in crock pot. Cover and
   cook on high 2 - 3 hours. Remove; let cool 10 minutes then
   remove from pan.
      From “Culinary Arts Institute Crockery Cooking”