Currant Bread (Welsh)

Name: Currant Bread (Welsh)
Ingredients: 2 pounds flour, all-purpose; 4 ounces candied peel; 1 ounce yeast, active dry; 1 teaspoon salt; 8 ounces brown sugar; 1/2 teaspoon pudding spice; 8 ounces lard; 1/2 pint milk warm; 6 ounces golden raisins sultanas; 1 x milk and water; 6 ounces currants

11 ingredients

8 steps

Ingredients

2 pounds flour, all-purpose
4 ounces candied peel
1 ounce yeast, active dry
1 teaspoon salt
8 ounces brown sugar
1/2 teaspoon pudding spice
8 ounces lard
1/2 pint milk warm
6 ounces golden raisins sultanas
1 x milk and water
6 ounces currants

Directions

1

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.
2

Rub the lard into the flour and add the dry ingredients.
3

Mix well.
4

Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.
5

Cover with a clean cloth and leave in a warm place for 12 hours to rise.
6

Place in a greased, floured tin.
7

Bake in a hot oven 425F for 20 minutes and then lower to 400/F.
8

for 45 minutes to 1 hour.