Currant Batter Bread
|Milk||3⁄4 Cup (12 tbs)|
|Grated orange rind||1 Teaspoon|
|Very warm water||1⁄4 Cup (4 tbs)|
|Active dry yeast envelope||10 Gram (1 envelope)|
|Eggs||3 , beaten|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Dried currants||1 Cup (16 tbs)|
|10x confectioners sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1 Tablespoon|
1. Heat milk, sugar, salt and butter or margarine in a small saucepan, just until butter is melted. Cool milk mixture to lukewarm. Stir in orange rind.
2. Measure very warm water into a large bowl; sprinkle in yeast. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir until dissolved. Add lukewarm milk mixture and eggs. Blend in flour, 1 cup at a time. Beat until smooth. Stir in currants. Turn into greased 6-cup baking dish.
3. Cover; let rise 45 minutes, or until double in bulk.
4. Bake in a moderate oven (350°) 40 minutes, or until loaf is golden brown and sounds hollow when tapped.
5. Cool a few minutes on wire rack; remove bread from baking dish. Blend 10X sugar and orange juice in a cup. While bread is still warm, drizzle with glaze.