Currant Loaf



This is the basic recipe for an English currant loaf. You can vary the recipe by adding 2 teaspoons of ground mixed spice to the dry ingredients or use different dried fruits instead of the currants, such as snipped ready-to-eat dried apricots, if liked.

To make 1 loaf, you will need 500 g (1 lb) strong white flour, 50 g (2 oz) caster sugar, 1 teaspoon salt, 25 g (1 oz) butter, 125 g (4 oz) currants, 1 sachet easy-blend yeast, 300 ml (½ pint) warm milk and water mixed, and a little beaten egg and milk to glaze.

  1. Mix the flour, sugar and salt in a howl and rub in the butter. Add the currants, yeast and milk and mix to a soft dough. Knead until smooth, then put in a bowl, cover with a large plastic bag and leave until doubled in size. Knead again for 2—3 minutes.

  2. Shape to fit a greased 1 kg (2 lb) loaf tin. Brush with egg and milk beaten together. Cover and leave to rise until the dough nearly reaches the top of the tin. Bake at 220°C, 425°F, Gas Mark 7 for 30 minutes. Turn out and cool on a wire rack.