Easter Recipes > Easter Spiced Bread
1 1/2 level tablespoons salt
8 tablespoons lard
2 cups sugar
1 cup currants
enough fresh or dried yeast as per packet instructions for this amount of flour
1 teaspoon sugar
nutmeg to taste
(see measure conversions for more information)
- 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.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Easter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make Easter spiced bread:
A traditional festival spiced yeast bread.
Ingredients
14 cups flour1 1/2 level tablespoons salt
8 tablespoons lard
2 cups sugar
1 cup currants
enough fresh or dried yeast as per packet instructions for this amount of flour
1 teaspoon sugar
nutmeg to taste
(see measure conversions for more information)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Easter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
