Welsh Currant Bread Recipe |
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You will need..... 12 oz. plain flour 3 oz. margarine 3 oz. demerara sugar 1 level teaspoon salt 1 level teaspoon mixed spice Preparation Time 1 1/2 lb. mixed raisins, currants, sultanas 20 minutes and peel 1 egg beaten
Cooking Time
For the yeast liquid:
50-60 minutes
4 oz. plain flour
1 teaspoons sugar
Oven setting
1 1/2 level tablespoons dried yeast
350ºF; Gas Mark 4
1/2 pint warm water less 6 tablespoons
honey for glazing
Put the 4 oz. of flour into a large bowl. Add yeast, sugar and water (110ºF),
mix well. Set aside until frothy, about 20 minutes.
Rub margarine into remaining flour and mix in sugar, salt, spice and
fruit. Add egg and flour mixture to yeast liquid and mix well. Knead dough
thoroughly on a lightly floured table. Place in a greased polythene bag,
loosely tied, and allow to rise until double in size.
Turn out dough and knock out air bubbles; knead well. Divide in half an
shape to fit two greased 1-lb. loaf tins. Place each tin in a greased
polythene bag and allow dough to rise to 1-inch about top of tins. Remove
polythene bags. Bake in a moderate oven for 50-60 minutes. Turn loaves out,
place on a wire tray and, whilst still hot, glaze with a wet brush dipped
in honey.
Quick Tip
To
test if a loaf is cooked, tap underneath with knuckles; it should sound
hollow; the loaf will also shrink slightly from sides of tin.
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