Welsh Currant Bread
|Flour||2 1⁄2 Cup (40 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs) (Firmly Packed)|
|Active dry yeast||1⁄2 Tablespoon|
|Ground allspice||1⁄2 Teaspoon|
|Unsalted butter||3 Tablespoon, softened|
|Hot water||1⁄2 Cup (8 tbs) (120ÃÂ°-130ÃÂ°F)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
1 Combine 1 cup flour, sugar, yeast, salt, allspice, and butter in a mixing bowl. Add hot water; mix thoroughly.
2 Stir in raisins, currants, candied orange peel, and egg. Stir in remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Shape and place in greased 4 x 8-inch loaf pan.
6 Cover; let rise until dough is about 1 inch above the top of pan€” about 30€”45 minutes.
7 Bake in a preheated 350°F oven about 50€”60 minutes or until done. Cool on wire rack.
8 If desired, dip brush in honey and brush top of loaf.