Currant Bread (Welsh)
- 2 pounds flour, all-purpose
- 4 ounces candied peel
- 1 ounce yeast, active dry
- 1 teaspoon salt
- 8 ounces brown sugar
- 1/2 teaspoon pudding spice
- 8 ounces lard
- 1/2 pint milk warm
- 6 ounces golden raisins sultanas
- 1 x milk and water
- 6 ounces currants
- Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10 to 15 minutes until frothy.
- Rub the lard into the flour and add the dry ingredients.
- Mix well.
- Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.
- Cover with a clean cloth and leave in a warm place for 12 hours to rise.
- Place in a greased, floured tin.
- Bake in a hot oven 425F for 20 minutes and then lower to 400/F.
- for 45 minutes to 1 hour.
flour, candied peel, yeast, salt, brown sugar, pudding spice, lard, milk, golden raisins, milk, currants
Taken from recipeland.com/recipe/v/currant-bread-welsh-37382 (may not work)