You may also like
Categories:Viewed: 37 - Published at: 5 years ago
Ingredients
- 8 cups flour, all-purpose
- 1 1/2 cups sugar
- 4 teaspoons salt
- 2 teaspoons allspice
- 23 cup milk instant, non-fat
- 1 x lemon zest from 1 lemon
- 4 cups mix
- 2 packages yeast, active dry
- 1 cup water warm
- 1/2 cup milk
- 13 cup butter softened
- 1/2 cup currants
- 1/2 cup raisins, seedless
- 1 x flour, all-purpose extra if necessary
Method
- To make mix, combine all ingredients in plastic bag except lemon zest.
- Add zest and shake bag well.
- Seal and set aside until needed.
- To make 1 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 yeat 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 grerased 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 350F (180C) oven until done, about 50 minutes.
- Makes 1 large loaf.
