Irish Yeast Bread Mix
Yield
2 loavesPrep
40 minCook
50 minReady
240 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| mix | |||
| 8 | cups | all-purpose flour |
|
| 1 ½ | cups | sugar |
|
| 4 | teaspoons | salt |
|
| 2 | teaspoons | allspice |
|
| ⅔ | cup |
milk
instant, non-fat |
|
| 1 | x |
lemon zest
from 1 lemon |
*
|
| For 1 loaf | |||
| 4 | cups | mix | * |
| 2 | packages | yeast, active dry |
|
| 1 | cup |
water
warm |
|
| ½ | cup | milk |
|
| ⅓ | cup |
butter
softened |
|
| ½ | cup | currants | |
| ½ | cup | raisins, seedless |
|
| 1 | x |
all-purpose flour
extra if necessary |
*
|
Directions
To make mix, combine all ingredients in plastic bag except lemon zest.
Add zest and shake bag well.
Seal and set aside until needed.
To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes.
Place 2 cups of well shaken mix into a large bowl with the milk, butter and yeat mixture and beat with an electric mixer until well blended.
Cover bowl and let mixture rise in a warm place for 30 minutes.
Then place two more cups of mix onto the surface of dough in bowl.
Beat until well blended again with mixer or by hand.
Place a little flour on work surface and mix in the raisins and currants.
Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough.
Place dough in a large grerased bowl and turn to coat.
Cover and let dough rise double in bulk, about 1 to 2 hours.
Punch down and knead into a round loaf.
Place on baking sheet and allow to rise double in bulk.
Bake in a 350℉ (180℃) oven until done, about 50 minutes.
Makes 1 large loaf.
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