INGREDIENTS

INSTRUCTIONS

1. Measure, level off with spatula and place sugar, brown sugar and
cinnamon in small bowl. Stir together with small spoon. Save until Step 14.
2. Place flour mixture from mix and yeast from foil packet in large bowl.
3. Measure and add currants. Stir with wooden spoon until well mixed.
4. Crack egg into custard cup. Add to flour mixture.
5. (Adult assistance may be needed for this step.) -- Measure and add *hot*
water and 2 tablespoons butter. Stir until the dough pulls away from the
sides of the bowl.
6. Place dough on lightly floured surface.
7. With greased or floured hands, shape dough into a ball.
8. Set timer for 5 minutes. Knead dough by pressing, golding and turning it
until the timer rings and dough feels smooth.
9. Cover dough with large bowl. Set timer for 5 minutes.
10. While dough is resting, generously grease 12-cup Bundt® pan with
shortening, using paper towel.
11. (Adult assistance may be needed for this step.) -- Measure 1/4 cup
butter and melt in small saucepan over low heat or in microwave-safe
custard cup in the microwave on HIGH for 30 to 60 seconds. Save until Step
14.
12. (Adult assistance may be needed for this step.) -- With knife, cut
dough into 4 parts. Cut each part into 8 pieces.
13. form each piece of dough into a ball.
14. Dip each ball into the melted margarine, then in the sugar-cinnamon
mixture. Place balls in greased pan. Sprinkle any remaining mixture on
top.
15. Cover dough with sheet of plastic wrap and cloth towel.
16. Place pan in warm place (80 to 85°F) to let the dough rise. Set timer
for 30 minutes.
17. (Adult assistance may be needed for this step.) -- Heat the oven to
375°F.
18. When timer rings, remove towel and plastic wrap from dough.
19. (Adult assistance may be needed for this step.) -- Reset timer and bake
bread at 375°F for 29 to 25 minutes or until brown.
20. (Adult assistance may be needed for this step.) -- Using potholders,
remove pan from oven and immediately turn it upside down onto a serving
plate. Remove pan. Serve bread warm or cool.
Recipe by: The Pillsbury Doughboy's Kids Cookbook
Posted to recipelu-digest Volume 01 Number 664 by GramWag@aol.com on Feb 1,
1998

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