Currant Bread Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 3⁄4 Cup (12 tbs) | |
| Currants | 1⁄2 Pound, dried | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2436 Calories from Fat 1260
% Daily Value*
Total Fat 143 g220.7%
Saturated Fat 89.2 g446.1%
Trans Fat 0 g
Cholesterol 374.2 mg124.7%
Sodium 1829.3 mg76.2%
Total Carbohydrates 261 g86.8%
Dietary Fiber 16.5 g66.1%
Sugars 53.4 g
Protein 34 g68.2%
Vitamin A 88.6% Vitamin C 155%
Calcium 101.8% Iron 83.7%
*Based on a 2000 Calorie diet
Directions
Cut in butter with a pastry blender or two knives until particles are the size of rice kernels.
Stir in currants.
Add the milk and stir with a fork only until a soft dough is formed.
Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface.
Cut into rounds with a 2-inch cutter.
Place on ungreased baking sheet.
Bake at 45°F 12 to 15 minutes.
Chef
