Currant Bread (Welsh)

  1. 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.
  2. Rub the lard into the flour and add the dry ingredients.
  3. Mix well.
  4. Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.
  5. Cover with a clean cloth and leave in a warm place for 12 hours to rise.
  6. Place in a greased, floured tin.
  7. Bake in a hot oven 425F for 20 minutes and then lower to 400/F.
  8. 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)

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