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Currant Bread (Welsh)

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Submitted by tramomof5

YIELD

1 loaf

PREP

30 min

COOK

READY

13 hrs

Ingredients

2 907.2
4 115.6
OUNCES ML/G CANDIED PEEL *
1 28.9
OUNCE ML/G YEAST, ACTIVE DRY
1 5
TEASPOON ML SALT
8 231.2
OUNCES ML/G BROWN SUGAR
½ 2.5
TEASPOON ML PUDDING SPICE *
8 231.2
OUNCES ML/G LARD
½ 237
PINT ML MILK
warm *
6 173.4
OUNCES ML/G GOLDEN RAISINS
sultanas
1 1
X X MILK
and water *
6 173.4
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 1527 31% 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?
Trans-fat Free, High Fiber
 

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