Easter Spiced Bread Recipe
A recipe for a traditional spiced bread that would have been eaten during the Easter holidays.
- 3 1/2 lbs (14 cups) flour
- 1 1/2 level tablespoons salt
- 4oz (8 tablespoons) lard
- 1lb (2 cups) sugar
- 8oz (1 cup) currants
- 4oz yeast (or as instructed on yeast packet instructions for this amount of flour)
- 1 teaspoon sugar
- nutmeg to taste
- Put the yeast in a basin and dissolve it in a little cold water.
- Add 1 teaspoon of sugar and enough hot water to make the liquid lukewarm.
- Set aside for about 10 minutes until the yeast works and becomes frothy.
- Put the flour into a bowl and rub in the lard and add the salt.
- Mix in the sugar, currants and nutmeg.
- Make a well in the middle of the ingredients and pour in the yeast liquid and mix the ingredients into a firm ball.
- Turn out onto a lightly floured board cut into four and knead each portion.
- Return to the bowl and leave in a warm place until the dough has roughly doubled in size.
- Knead once more and again allow to rise.
- Divide into two or three well greased tins.
- The dough must then be left to double in size before baking at 180 degrees centigrade (see temperature conversions) for about one hour.
- When ready the loaves should sound hollow when tapped on the bottom.
- Turn out and allow to cool.
Prep Time: 180 minutes
Cook Time: 85 minutes
Yield: 1 loaf
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