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

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)