| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Cakes, English |
1 |
Cake |
INGREDIENTS
| 1 1/2 |
lb |
Strong flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Mixed spice |
| 1/2 |
oz |
Yeast |
| 2 |
ts |
Sugar |
| 3/4 |
pt |
Warm water |
| 6 |
oz |
Lard |
| 6 |
oz |
Currants |
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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