INGREDIENTS

INSTRUCTIONS

This currant bread was eaten by farmworkers in the fields at teatime.
Sift the flour, salt and spice together. Cream the yeast and sugar
together with a little of the wazer ana aliow to sponge. Rub the lard
into the flour, make a well in the centre and add the yeast rnixture.
Stir in the remaining water to form a smooth dough. Turn out on a
lightly floured surface and knead thorouhly. Cover and leave to rise
in a warm place untzl the dough has doubled its bulk. Knead again,
adding the currants so that they are well distributed in the douh.
Divide the dough into two lightly greased 1 lb. loaf tins. Cover and
leave to prove in a warm place. Set oven to 400/F or Mark 6; when the
dough has risen to about l inch above the top of the tins bake for 45
minutes.While still warm brush the tops of the loaves with a little
water or milk to give a slight sheen. Serve plain or spread with
butter. Posted to MM-Recipes Digest V4 #270 by "ray.watson"
<ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.

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Nutrition (calculated from recipe ingredients)
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Calories: 2101
Calories From Fat: 1545
Total Fat: 171.8g
Cholesterol: 95.3mg
Sodium: 1195.2mg
Potassium: 1712.4mg
Carbohydrates: 142.9g
Fiber: 16.4g
Sugar: 122.9g
Protein: 13.1g