Dissolve the yeast in the lukewarm water and set aside in a warm place.
Combine the butter, salt, and sugar in a large mixing bowl.
Dissolve the saffron in the
Punch the dough down, add the raisins, currants, and nuts, and knead into 2 large, round loaves. Cover the bottom of each presoaked pot with a small piece of aluminum foil to prevent sticking, then place one loaf in each pot, cover with lid, and allow to rise in a warm place until the dough almost doubles in size.
Cover the pots and place them in a cold oven.
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