Oxfordshire Cakes

Name: Oxfordshire Cakes
Ingredients: 1 1/2 cups dried currants; 1 cup raisins; 1/4 cup dry sherry; 2 packages dry yeast; 1 teaspoon sugar; 1/2 cup warm water (105° to 115°); 1/2 cup warm beer (105° to 115°); 4 cups all-purpose flour; 4 cups whole-wheat flour; 1 cup sugar; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ground mace; 6 tablespoons chilled stick margarine, cut into small pieces; 1 cup evaporated skimmed milk; 1/4 cup dry sherry; 2 teaspoons rose water (optional); 1 egg; 1 egg yolk; Vegetable cooking spray

22 ingredients

8 steps

Ingredients

1 1/2 cups dried currants
1 cup raisins
1/4 cup dry sherry
2 packages dry yeast
1 teaspoon sugar
1/2 cup warm water (105° to 115°)
1/2 cup warm beer (105° to 115°)
4 cups all-purpose flour
4 cups whole-wheat flour
1 cup sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
6 tablespoons chilled stick margarine, cut into small pieces
1 cup evaporated skimmed milk
1/4 cup dry sherry
2 teaspoons rose water (optional)
1 egg
1 egg yolk
Vegetable cooking spray

Directions

1

Combine first 3 ingredients in a large bowl; stir well. Set mixture aside.
2

Dissolve yeast and sugar in warm water and beer; let stand 5 minutes.
3

Combine flours and next 6 ingredients in a large bowl; cut in chilled margarine with a pastry blender.
4

Add milk and next 4 ingredients to currant mixture; stir well. Stir in yeast mixture, and add to flour mixture, stirring until a soft dough forms.
5

Turn dough out onto a floured surface; knead until elastic (about 20 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled.
6

Punch dough down, and divide into 32 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until puffy.
7

Bake at 350° for 20 minutes or until lightly browned. Let cool on wire racks.
8

Note: To make loaves instead of rolls, punch dough down, and divide in half; shape each portion into a round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until puffy. Bake at 325° for 1 hour or until loaves sound hollow when tapped. Let cool on wire racks.