Dutch Currant Bread

  • 1 3/4 cups warm milk
  • 3 Tbsp. butter
  • 3 Tbsp. sugar
  • 1 egg
  • 1/2 tsp. salt
  • 2 packages. yeast
  • 1/4 cup lukewarm water
  • 5 cups flour
  • Ad
  • 2 cups currants
  • 1 cup raisins
  • 3 Tbsp. candied lemon peel, chopped, opt.


Mix milk, butter, sugar, egg, and salt. Dissolve yeast in water. Let stand 5 to 10 minutes. Add to first mixture. Gradually add flour. Knead for about 10 minutes, cover and let stand in a warm place for 1 hour. Punch dough down and mix in currants, raisins, and lemon peel. Shape into 2 loaves. Place in greased and floured loaf pans. Cover with damp cloth and let rise again in warm place for 1 hour. Bake at 350 degrees F for 1 hour or until brown. Turn out and cool on rack.

By Robin from Washington, IA


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