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
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