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Welsh Currant Bread Recipe
|Flour||2 1⁄2 Cup (40 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs) (Firmly Packed)|
|Active dry yeast||1⁄2 Tablespoon|
|Ground allspice||1⁄2 Teaspoon|
|Unsalted butter||3 Tablespoon, softened|
|Hot water||1⁄2 Cup (8 tbs) (120ÃÂ°-130ÃÂ°F)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1987 Calories from Fat 398
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 25.3 g126.6%
Trans Fat 0 g
Cholesterol 308.2 mg
Sodium 1067.9 mg44.5%
Total Carbohydrates 356 g118.8%
Dietary Fiber 15.7 g62.7%
Sugars 98.5 g
Protein 44 g88.2%
Vitamin A 29.7% Vitamin C 71.2%
Calcium 17.5% Iron 100.3%
*Based on a 2000 Calorie diet
2 Stir in raisins, currants, candied orange peel, and egg. Stir in remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Shape and place in greased 4 x 8-inch loaf pan.
6 Cover; let rise until dough is about 1 inch above the top of pan€” about 30€”45 minutes.
7 Bake in a preheated 350°F oven about 50€”60 minutes or until done. Cool on wire rack.
8 If desired, dip brush in honey and brush top of loaf.