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!


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..


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


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..


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..


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..


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


I opted to add the sugar and milk glaze..


I left to cool only slightly before slicing..


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



7 thoughts on “Currant Bread

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