Scottish Recipes: Currant Loaf
╝ pint ( hand hot ) milk
╝ pint ( hand hot ) water
1 teaspoon caster sugar
Żoz dried yeast
1 lb strong white flour
2 teaspoon salt
1oz caster sugar
Serves Makes 2 x [1lb] loaves
- Mix together warmed milk and water and dissolve 1 teaspoon sugar into it.
- Sprinkle yeast and stir into mix. Leave in warm place for about 15 minutes until frothy.
- Place flour and salt in mixing bowl and rub in margarine.
- Add sugar.
- Add yeast mixture and currants.
- Mix well together to form dough.
- Knead dough thoroughly until no longer sticky.
- Place dough in greased bowl.
- Cover with greased film or place in greased polythene bag.
- Leave dough to rise, in warm place, until doubled in size, for about an hour.
- Turn dough out onto lightly floured surface and knead for about 5 minutes.
- Cut dough in half and shape each piece to fit greased (1lb) loaf tin.
- Place tins in large greased polythene bag.
- Leave to prove until double in size.
- Bake until they sound hollow when tapped on base.
Oven 375 F 30-35 mins / 200░C 30-35 mins
Glaze whilst still hot with icing sugar glaze (optional)
<< Return to the Scottish Recipes home page <<
All material in the site Glasgow Guide is copyright of the Glasgow Guide Organisation. This material is for your own private use only, and no part of the site may be reproduced, amended, modified, copied, or transmitted to third parties, by any means whatsoever without the prior written permission of the copyright owner. All rights reserved.