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Currant Batter Bread

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Ingredients
  Milk 3⁄4 Cup (12 tbs)
  Sugar 6 Tablespoon
  Salt 1 Teaspoon
  Butter/Margarine 5 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Currant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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