Currant Bread

• 1½lb white flour
• 4oz sugar
• pinch of Salt</

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 wir