Easter Spiced Bread Recipe

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 Updated 08/01/2016

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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
(see measure conversions for more information on quantites)


  1. Put the yeast in a basin and dissolve it in a little cold water.
  2. Add 1 teaspoon of sugar and enough hot water to make the liquid lukewarm.
  3. Set aside for about 10 minutes until the yeast works and becomes frothy.
  4. Put the flour into a bowl and rub in the lard and add the salt.
  5. Mix in the sugar, currants and nutmeg.
  6. Make a well in the middle of the ingredients and pour in the yeast liquid and mix the ingredients into a firm ball.
  7. Turn out onto a lightly floured board cut into four and knead each portion.
  8. Return to the bowl and leave in a warm place until the dough has roughly doubled in size.
  9. Knead once more and again allow to rise.
  10. Divide into two or three well greased tins.
  11. The dough must then be left to double in size before baking at 180 degrees centigrade (see temperature conversions) for about one hour.
  12. When ready the loaves should sound hollow when tapped on the bottom.
  13. Turn out and allow to cool.

Prep Time: 180 minutes

Cook Time: 85 minutes

Yield: 1 loaf


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