Currant Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb white flour
  • 4oz sugar
  • pinch of Salt
  • 1oz fresh yeast
  • 4oz warm butter
  • ½ pint warm milk
  • 8oz mixed dried fruit
  • 2oz chopped mixed peel


    Mix flour, sugar and salt, and add yeast creamed with a little sugar. Work in warm butter and milk. Knead and leave to prove for one and a half hours. Knead in fruit and peel, and shape into loaves or buns to prove for forty-five minutes. Bake at 375°F, 190°C, gas mark 5 for forty-five minutes, turning after twenty minutes. Small buns will need about twenty minutes cooking time. Remove to a wire tray and glaze with a mixture of milk and sugar.