(Picture courtesy of www.thefreshloaf.com)
1 1/4 lb flour
2 teaspoons salt
1 oz lard
8 oz currants
1 oz candied peel
1/2 oz yeast
1 teaspoon caster sugar
1/2 pint tepid milk
Sieve warmed flour and salt, and rub in fat.
Add the currants and chopped peel and mix in well.
cream yeast with sugar and add milk.
Make a well in the flour, add liquid and sprinkle a little flour over the top.
Cover and put in a warm place for about 1/2 hour.
Mix to a soft dough, then knead it well and leave it in a warm place to rise for an hour, or until doubled in size.
Divide into 2 piecesa nd knead each into a ball.
Grease and flour either 2 or 3 tins, depending on their size.
Press the dough lightly into the tins, half-filling them.
Prove (leave to rise) in a warm place for 20-30 minutes or until dough fills tins.
Bake in a hot oven for 25 minutes, then reduce to moderate and bake until cooked - 3/4 to 1 hour in all.
Glaze with sugar syrup.
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