Per loaf:
4 c Bread Mix
2 pk Dry yeast
1 c Water; warm
1/2 c Milk
1/3 c Butter; soft
1/2 c Currants
1/2 c Raisins
More flour; as needed
Bread Mix:
8 c Flour
1 1/2 c Sugar
4 ts Salt
2 ts Allspice
2/3 c Instant nonfat milk
1 Lemon; zest of
Bread Mix:
Combine all ingredients in plastic bag except lemon zest. Add zest
and shake bag well. Seal and set aside until needed.
Per Loaf:
Sprinkle yeast over warm water and let foam for 5 minutes. Place
2 cups of well shaken mix into a large bowl with the milk, butter
and yeast mixture and beat with an electric mixer until well
blended. Cover bowl and let mixture rise in a warm place for
30 minutes. Then place two more cups of mix onto the surface of
dough in bowl. Beat until well blended again with mixer or by hand.
Place a little flour on work surface and mix in the raisins and
currants. Incorporate this into the dough and knead until smooth
and elastic, adding additional flour to make a fairly stiff but
pliable dough. Place dough in a large greased bowl and turn to
coat. Cover and let dough rise double in bulk, about 1 to 2 hours.
Punch down and knead into a round loaf. Place on baking sheet and
allow to rise double in bulk. Bake in a 350°F oven until done,
about 50 minutes.
