Easter Currant Bread

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Make a dough with 2 lbs. of flour and 2 ozs. of yeast dissolved in warm milk. Work well and set to rise. Then add 2 more lbs. of flour. 1 lb. of melted butter, pints of milk, or a little more if necessary. 8 eggs, 1 lbs. of sugar, teaspoons of saffron and 1 teaspoon of vanilla essence, ½ lb. of currants, and ½ lb. of pounded almonds. Knead thoroughly till the dough is firm and let it stand overnight. In the morning, add another 1 lb. of flour, shape into a loaf, put a thin piece of wood in the middle, let it rise again and then bake it. It can also be baked in a deep bread tin.