Currant Bread (Welsh)
yeast, active dry
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.
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.