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Currant Bread
Ingredients:1 1/4 lb flour 2 teaspoons salt 1 oz lard 8 oz currants 1 oz candied peel 1/2 oz yeast 1 teaspoon caster sugar 1/2 pint tepid milk
Method:Sieve warmed flour and salt, and rub in fat. Add the currants and chopped peel and mix in well. cream yeast with sugar and add milk. Make a well in the flour, add liquid and sprinkle a little flour over the top. Cover and put in a warm place for about 1/2 hour. Mix to a soft dough, then knead it well and leave it in a warm place to rise for an hour, or until doubled in size. Divide into 2 piecesa nd knead each into a ball. Grease and flour either 2 or 3 tins, depending on their size. Press the dough lightly into the tins, half-filling them. Prove (leave to rise) in a warm place for 20-30 minutes or until dough fills tins. Bake in a hot oven for 25 minutes, then reduce to moderate and bake until cooked - 3/4 to 1 hour in all. Glaze with sugar syrup.
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