Currant Bread (Welsh)
Yield
1 loafPrep
30 minCook
Ready
13 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
all-purpose flour
|
|
| 115.6 | ml/g |
candied peel
|
* |
| 28.9 | ml/g |
yeast, active dry
|
|
| 5 | ml |
salt
|
|
| 231.2 | ml/g |
brown sugar
|
|
| 2.5 | ml |
pudding spice
|
* |
| 231.2 | ml/g |
lard
|
|
| 237 | ml |
milk
warm |
*
|
| 173.4 | ml/g |
golden raisins
sultanas |
|
| 1 | x |
milk
and water |
*
|
| 173.4 | ml/g |
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.
