This is a traditional bread made during Easter. The bread is baked in round coffee cans or you can bake it in a bundtpan. After it is baked you drizzle the bread with a lemon glaze. Saffron in the bread gives it a pretty yellow color.
2 cups water with 1 Tbs. dehydrated potatoes
3/4 cup sugar
1 cup shortening
4 beaten eggs
1 tsp salt
1/2 cup sweet cream
2 pkg yeast
1 cup raisins
1 pinch saffron
7 cups flour
Cream sugar and shortening. Add beaten eggs and beat until lemon yellow. Add raisins, saffron, potato water and yeast. Mix with flour and knead well. Let rise twice until double and punch down, form and then put the dough into greased pans (coffee can, loaf pan, or bundt pan). Frost with a lemon glaze.
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