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Currant Bread (Welsh)

 

65

Yield

1

loaf

Prep

30

min

Cook

Ready

13

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 pounds all-purpose flour
4 ounces candied peel
*
1 ounce yeast, active dry
1 teaspoon salt
8 ounces brown sugar
½ teaspoon pudding spice
*
8 ounces lard
½ pint milk
warm
*
6 ounces golden raisins
sultanas
1 x milk
and water
*
6 ounces currants

Directions

Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10 to 15 minutes until frothy.

Rub the lard into the flour and add the dry ingredients.

Mix well.

Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.

Cover with a clean cloth and leave in a warm place for 12 hours to rise.

Place in a greased, floured tin.

Bake in a hot oven 425F for 20 minutes and then lower to 400/F. for 45 minutes to 1 hour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 152731% of calories from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 615mg 26%
Total Carbohydrate 79g 79%
Dietary Fiber 9g 35%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 65%
Calcium 10% Iron 73%
* based on a 2,000 calorie diet How is this calculated?

 

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