Currant Bread

I have a fruit loaf recipe that I think came from my mum that I make loads, it’s packed with dry fruit and do love it! So thought I’d try this recipe for a change of fruit based bread!

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This is another bread recipe that uses plain flour rather than bread flour, it’s also tells you to activate the yeast but I was using fast action yeast so didn’t need to do that step. I was tempted to add some cinnamon at this stage..

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I did add the full quantity of milk and was worried my dough was a tad wet..

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After a good dose of kneading it was looking much smoother and I set it aside in a warm place to rise. I didn’t actually time how long I left it but it was a good while before it had doubled in size..

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I have two slightly different shaped loaf tins so just used them and rather that grease and flour them I opted to line rather haphazardly with grease proof paper..

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I then left them a bit longer than the recipe says, again I didn’t time how long I left them but was dark when I went to put them in the oven hence the photo looks completely different..

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After 40 minutes in the oven they haven’t risen much more, but smells pretty good and looks a nice dark brown colour..

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I opted to add the sugar and milk glaze..

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I left to cool only slightly before slicing..

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Ordinarily I’d be having this warm with butter but I’m trying to be healthyish this month so not eating butter! On it’s own this is good. It’s not sweet like a tea bread normally is as there’s not much sugar in it. We had with jam and was nice, but I can only imagine how fab this would be toasted with butter!

Would I make this again? Yes

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