Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water.
Dissolve the yeast in warm water with the sugar. Leave to start working.
Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening.
Toss in the currants & peel. Add the saffron water to the yeast mixture.
Pour it into the flour. Add the milk. Mix till you have a dough.
Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size.
Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks.
Gail Duff, "A Book of Herbs & Spices"