KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)
This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.
Provided by Dien
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458 calories, Carbohydrate 101 g, Cholesterol 25.8 mg, Fat 2.8 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 41 g
WELSH CURRANT RAISIN BREAD BARA BRITH (MADE WITH YEAST)
Traditional bread made with butter, currants, white raisins, dark raisins, candied fruit peel and spices.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 3-4 loaves
Number Of Ingredients 14
Steps:
- Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
- In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
- Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
- Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
- Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.
- Welsh Fare S. Minwel Tibbott.
Nutrition Facts : Calories 2935.4, Fat 101.1, SaturatedFat 61, Cholesterol 373.9, Sodium 1319.6, Carbohydrate 473.5, Fiber 18.9, Sugar 187.6, Protein 48.3
IRISH CURRANT AND RAISIN CAKE
Provided by Nick Malgieri
Categories Cake Fruit Dessert Bake St. Patrick's Day Currant Raisin Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8-inch cake, about 12 servings
Number Of Ingredients 11
Steps:
- 1. Set a rack in the middle of the oven and preheat to 350°.
- 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
- 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
- 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
- 5. Give the batter a final mix with the rubber spatula.
- 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
- 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
- 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
- Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.
IRISH BREAD
My mother-in-law was born in Ireland and this is her recipe, which was only shared with the family. My husband would make 20 loaves for St. Patrick's Day to give to friends but he would never give the recipe. When asked for it, he would make the person a loaf and tell them that the recipe was a secret. Now that both he and his mother have passed, I think she would like to share it. I make 4 loaves each year for our church bake sale. They sell for $17.00 each and people come to the early mass just to get one.
Provided by Dorothy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
- Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
- Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
- Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 51.5 g, Cholesterol 1.1 mg, Fat 0.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 399.8 mg, Sugar 25.3 g
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- Add the egg, salt, sugar, bread flour, and yeast to the bread pan in that order (for a Cuisinart machine). If you have a different brand, follow the manual and add ingredients in the order it requires.
- Select the basic/white bread function on the menu. Change to 1 lb for size and select your crust color preference. Press start to begin cycle. (if your machine does not have a 1 lb setting, choose the 1.5 lb setting and end baking cycle 10 minutes early)
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RAISIN LOAF RECIPE | BON APPéTIT
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- Place raisins and currants in a medium bowl; add 1 1/2 cups hot water. Cover and let soak overnight. Drain, reserving 1/2 cup soaking liquid.
- Pour 1 cup warm water (105°1-15°) into a small bowl. Sprinkle yeast over; let stand until dissolved, about 10 minutes. Place 2 3/4 cups flour and 2 Tbsp. butter in the bowl of a stand mixer with a dough hook attached. Mix on medium speed until butter is blended, about 2 minutes. Add yeast mixture and reserved soaking liquid from raisins and currants; beat on low speed for 4 minutes. Add raisins, currants, and salt; mix for 5 minutes.
- Transfer dough to a floured work surface (dough will be very soft). Form into a ball, adding just enough flour (about 2-4 Tbsp.) to prevent dough from sticking to your hands. Transfer to a bowl; dust top with additional flour, cover with a kitchen towel, and refrigerate for 1 hour.
- Transfer dough to work surface; shape into a ball. Return to bowl, sprinkle with flour, and let rise in a warm, draft-free area until doubled in size, about 3 hours.
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