Currant Bread Recipes

AMAZING ALMOND-CARROT-CURRANT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
• Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

RAISIN-CURRANT BREAD

Steps:

• Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
• Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
• Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

CURRANT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

TRADITIONAL IRISH CURRANT SODA BREAD

Steps:

• Sift flour, sugar, baking soda, baking powder and salt.
• Stir in currants and milk.
• Combine until well blended.
• Dough will be sticky.
• Turn out onto floured board and knead 10 times, until smooth.
• Shape into an 8" round loaf.
• Place on ungreased cookie sheet.
• Cut an"X" with a knife into the top of the loaf.
• Bake at 375 degrees for 45 minutes.
• Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.

CURRANT-GINGER SHORTBREAD

Steps:

• In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly.
• Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even 1/4-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.
• Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper. Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1 1/2-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)
• One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.

CURRANT BREAD

Steps:

• DISSOLVE YEAST IN WATER. COMBINE MILK, SUGAR, SALT, & MARGARINE. COOL TO LUKEWARM. BEAT IN EGGS AND HALF OF FLOUR. STIR IN YEAST, CURRANTS, AND OATMEAL. ADD ENOUGH FLOUR TO MAKE STIFF DOUGH. KNEAD 10 MINUTES. PLACE IN GREASED BOWL UNTIL DOUBLED. DIVIDE DOUGH IN HALF. LET REST 10 MINUTES (COVERED). ROLL EACH BALL 8" X 15". SPRINKLE WITH CINNAMON & SUGAR. FORM 2 LOAVES. PLACE IN GREASED PANS. BRUSH WITH MARGARINE. LET RISE UNTIL DOUBLED. BAKE 10 MINUTES AT 400, THEN 40 MINUTES AT 375.