Mix:
8 c Flour
1 1/2 c Sugar
4 ts Salt
2 ts Allspice
2/3 c Instant nonfat milk
Zest from 1 lemon
For 1 loaf:
4 c Mix
2 pk Dry yeast
1 c Warm water
1/2 c Milk
1/3 c Soft butter
1/2 c Each currants and raisins
More flour if necessary
To make mix, combine all ingredients in plastic bag except lemon zest. Add
zest and shake bag well. Seal and set aside until needed. To make 1 loaf:
sprinkle yeast over warm water and let foam for 5 minutes. Place 2 cups of
well sahken mix into a large bowl with the milk, butter and yeat mixture
and beat with an electric mixer until well blended. Cover bowl and let
mixture rise in a warm place for 30 minutes. Then place two more cups of
mix onto the surface of dough in bowl. Beat until well blended again with
mixer or by hand. Place a little flour on work surface and mix in the
raisins and currants. Incorporate this into the dough and knead until
smooth and elastic, adding additional flour to make a fairly stiff but
pliable dough. Place dough in a large grerased bowl and turn to coat. Cover
and let dough rise double in bulk, about 1 to 2 hours. Punch down and knead
into a round loaf. Place on baking sheet and allow to rise double in bulk.
Bake in a 350 oven until done, about 50 minutes. Makes 1 large loaf.
From
Yields
2 Servings
