Saffron Cake

1 cup mashed potatoes
1/2 cup granulated sugar
1 package active dry yeast
1 cup potato water
1 cup milk
1/2 cup shortening
1/4 teaspoon saffron
1/4 cup boiling water
2 eggs, well beaten
1 cup granulated sugar
1/2 teaspoon salt
8 cups bread flour

Thoroughly mix potato and 1/2 cup sugar. Dissolve yeast in lukewarm potato water; add to potato and sugar mixture. Cover; let set in warm place about 3 hours.

Pour boiling water on saffron. Bring milk to a boil. Add shortening, egg, sugar and salt. Carefully drain saffron water into this mixture (save saffron for Crumbs).

When lukewarm, add yeast mixture and 4 cups flour. Beat well. Cover; let rise until bubbly, about 1 to 1 1/2 hours.

Add remaining flour or enough to make a dough that can be kneaded until smooth. Place in a greased bowl; cover and let rise about 4 hours or until double in bulk. Roll about 1/3 inch thick and place on greased cookie sheets. Brush tops with butter, cream or beaten egg. Cover with Crumb Mixture. Let rise about 1 hour or until double in bulk. Bake at 325 degrees F for 20 to 25 minutes.

Makes four 9-inch cakes.

Crumb Mixture
2 cups light brown sugar
2 1/2 cups flour
1 teaspoon cinnamon
1 cup shortening
Saffron

Mix ingredients well with hands.