Brawn Breach, or Speckled Bread

Name: Brawn Breach, or Speckled Bread
Ingredients: a quartern of fresh yeast dough; 4oz. of butter; 4oz. of sugar; 4oz. of picked, washed, and dried currants; 4oz. of stoned raisins; some blanched and shred almonds; some finely shred candied peel

From Bread, cakes, and biscuits, 1902

Can be made richer by using more butter or fine Vienna milk dough.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

Brawn Breach, or Speckled Bread. — To a quartern of fresh yeast dough, add 4oz. of butter, work it well in, then let it rise ; when well risen, add 4oz. of sugar (white or brown) with 4oz. each of picked, washed, and dried currants, and stoned raisins, with, if liked and handy, some blanched and shred almonds, and some finely shred candied peel

Cook this with the app: pantry check, scaling, and the assistant.