Currant Bread

Ingredients

• 2 cakes of yeast
• 1 tablespoon of sugar
• a package of raisins
• a package of currants
• 1/2 lb. of sugar
• 2 eggs
• 1 qt. of water
• flour enough to make stiff

Method

1. 1

   Dissolve yeast in lukewarm water with sugar.

2. 2

   Add raisins, currants, sugar, eggs, and enough flour to make stiff dough.

3. 3

   Let rise, knead, shape into loaves, let rise again, and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 52. The excerpt below is the record exactly as published.

CURRANT BREAD.— Mix together 2 cakes of yeast dissolved in lukewarm water, 1 tablespoon of sugar, let foam till it comes to top. A package of each of raisins and currants. V^ lb. of sugar, 2 eggs. 1 qt. of water, stir in sifted flour to make stiff. Let rise, knead into loaves, let rise and bake. Put butter over top when removed from the oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave.,4jMay- wood, 111. VARIATION I. — When bread sponge is ready to mix into dough, take 4 cups of light st>onge. 1 cup of lukewarm water or milk. 3 tablespoons of lard or butter. 2 cups of brown sugar, a little salt, 1 cup of currants, 1 cup of seeded raisins, 1 teaspoon each of essence of lemon and cinnamon, ^4 of nutmeg, grated. Then cover and leave in a warm place to rise, after which proceed as for other bread. — Mrs. Andrew Anderson, Kenilworth, 111. VARIATION II.— Scald 1 cup new milk, let it cool and add 2 cups potato yeast and flour enough to make soft

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