Yorkshire Spice Bread Recipe
Are you looking for a delicious Yorkshire Spice Bread recipe? Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1/2 oz. fresh (compressed) yeast
1/2 pint warm milk
1 tablespoon golden syrup
1 lb. (4 cups) strong plain (all-purpose) flour
1/4 teaspoon salt
4 oz. butter
4 oz. lard (shortening)
4 oz. (1/2 cup) castor (superfine) sugar
1 egg, beaten
2 oz. sultanas (seedless white raisins)
4 oz. currants
1 oz. (3T) mixed (candied) peel, chopped
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
Glaze:
2 tablespoons (3T) sugar
2 tablespoons (3T) water
Directions
Cream the yeast with 2 tablespoons (3T) of the milk.
Dissolve the syrup in the remaining milk.
Sift the flour and salt into a warmed bowl.
Rub in the butter and lard.
Stir in the sugar.
Form a well in the centre of the dry ingredients and pour in the yeast, egg and milk mixture.
With one hand or a spatula, draw the dry ingredients into the liquid and continue mixing until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead for 5 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1-1 1/2 hours until doubled in size.
Turn onto a floured surface and knead in the dried fruit, peel and spices until evenly distributed and the dough is smooth.
Divide in half and shape each piece into a loaf.
Place in greased 1 lb.
loaf tins.
Put into oiled polythene (plastic) bags and leave in a warm place until risen almost to the top of the tins, about 25-30 minutes.
Bake in a hot oven, 450°F, Gas Mark 8 for 10 minutes, then reduce the temperature to moderate, 350°F, Gas Mark 4 and bake for a further 50 minutes.
For the glaze, dissolve the sugar in the water over moderate heat.
Turn the loaves out onto a wire rack, brush with the sugar glaze and allow to cool.
Dissolve the syrup in the remaining milk.
Sift the flour and salt into a warmed bowl.
Rub in the butter and lard.
Stir in the sugar.
Form a well in the centre of the dry ingredients and pour in the yeast, egg and milk mixture.
With one hand or a spatula, draw the dry ingredients into the liquid and continue mixing until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead for 5 minutes.
Put into a clean bowl, cover with a damp cloth and leave in a warm place for 1-1 1/2 hours until doubled in size.
Turn onto a floured surface and knead in the dried fruit, peel and spices until evenly distributed and the dough is smooth.
Divide in half and shape each piece into a loaf.
Place in greased 1 lb.
loaf tins.
Put into oiled polythene (plastic) bags and leave in a warm place until risen almost to the top of the tins, about 25-30 minutes.
Bake in a hot oven, 450°F, Gas Mark 8 for 10 minutes, then reduce the temperature to moderate, 350°F, Gas Mark 4 and bake for a further 50 minutes.
For the glaze, dissolve the sugar in the water over moderate heat.
Turn the loaves out onto a wire rack, brush with the sugar glaze and allow to cool.
