Currant Bread from The Times Cookery Book by Katie Stewart
Sift the flour and salt into a mixing basin. Add the sugar and stir to mix. Blend the fresh yeast with the warm mixed milk and water. Alternatively, if using dried yeast, stir the teaspoon of sugar...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Sifter
- Mixing bowl
- Spoon
Ingredients
- ½ pint (3 dl) warm mixed milk and water
- 1 teaspoon castor sugar
- 1 oz (25 g) butter
- 1 teaspoon salt
- 1 oz (25 g) castor sugar
- 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast
- 1 lb (450 g) strong plain flour
- 4 oz (100 g) currants
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