CURRANT BREAD

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CURRANT BREAD image

Categories     Bread     Shellfish

Yield 2 LOAVES

Number Of Ingredients 12

2 PACKAGES YEAST
.33 C LUKEWARM WATER
1.5 C SCALDED MILK
.5 C SUGAR
2 t SALT
.33 C MARGARINE
5 - 6 C FLOUR
2 EGGS, BEATEN
1 C DRIED CURRANTS
1.5 C OATMEAL, UNCOOKED
2 T CINNAMON
.33 C SUGAR

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.

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