For Genuine Highland Hospitality
In the heart of Highland Perthshire
I highly Recommend The Dunalastair Hotel

Currant Loaf


1/4 pint ( hand hot ) milk
1/4 pint ( hand hot ) water
1 tsp caster sugar
1/2oz dried yeast
1 lb strong white flour
2 tsp salt
1oz margarine
1oz caster sugar
4oz currants

Serves Makes 2 x [1lb] loaves
Mix together warmed milk and water and dissolve 1 tsp sugar into it.
Sprinkle yeast and stir into mix. Leave in warm place for about 15 minutes until frothy.
Place flour and salt in mixing bowl and rub in margarine.
Add sugar.
Add yeast mixture and currants.
Mix well together to form dough.
Knead dough thoroughly until no longer sticky.
Place dough in greased bowl.
Cover with greased film or place in greased polythene bag.
Leave dough to rise, in warm place, until doubled in size, for about an hour.
Turn dough out onto lightly floured surface and knead for about 5 minutes.
Cut dough in half and shape each piece to fit greased (1 lb)loaf tin.
Place tins in large greased polythene bag.
Leave to prove until double in size.
Bake until they sound hollow when tapped on base.

Oven 375 F 30-35 mins
200C 30-35 mins
Glaze whilst still hot with icing sugar glaze (optional)


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