Currant Bread

Currant Bread

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Servings: 1 loaf
Calories: 3047


  • 1 1/2 level tsp dried yeast
  • 1 tsp sugar
  • 3/4 pint tepid milk
  • 1 1/4 lb strong plain flour
  • 2 level tsp salt
  • 1 oz lard
  • 8 oz currants
  • 2 tbsp cut mixed peel
  • sugar and milk to glaze


  • Blend the fresh yeast with most of the milk. For dried yeast, dissolve the sugar in half the milk, sprinkle the yeast over and leave until frothy.
  • Mix the flour and salt, rub in the fat and stir in the fruit and peel.
  • Add the yeast liquid and enough of the remaining milk to give a fairly soft dough. Beat well.
  • Turn the dough on to a floured board and knead until it feels firm and elastic. Leave to rise in a warm place (about 23°C, 75°F) until doubled in size. Knead lightly on a floured board,
  • Divide into 2 pieces, flatten each and roll up like a Swiss roll to fit a greased 450 (1lb) loaf tin.
  • Prove for about 20 minutes, until the dough fills the tins. Bake in the oven at 230°C (450°F) mark 8 for about 15 minutes, reduce the heat to 190°C (375°F) mark 5 and cook for a further 30 - 40 minutes.
  • The top of the currant loaves can be brushed over with a glaze made by dissolving 15 ml (1 level tbsp) sugar in 15ml (1 tbsp) milk, do this directly after taking the bread from the oven.
Calories: 3047 kcal
Carbohydrates: 648 g
Protein: 81 g
Fat: 18g
Saturated Fat: 8 g
Cholesterol: 35 mg
Sodium: 992 mg
Potassium: 3190 mg
Fiber: 33 g
Sugar: 200 g
Vitamin A: 2169 IU
Vitamin C: 21 mg
Calcium: 753 mg
Iron: 34 mg
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