CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Irish |
Breads |
2 |
Servings |
INGREDIENTS
|
|
Mix: |
8 |
c |
Flour |
1 1/2 |
c |
Sugar |
4 |
ts |
Salt |
2 |
ts |
Allspice |
2/3 |
c |
Instant nonfat milk |
|
|
Zest from 1 lemon |
|
|
For 1 loaf: |
4 |
c |
Mix |
2 |
pk |
Dry yeast |
1 |
c |
Warm water |
1/2 |
c |
Milk |
1/3 |
c |
Soft butter |
1/2 |
c |
Each currants and raisins |
|
|
More flour if necessary |
INSTRUCTIONS
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 sahken 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 oven until done, about 50 minutes. Makes 1 large loaf.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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