RAISIN-CURRANT BREAD

Raisin-Currant Bread image

Provided by Suzanne M. Charle

Time 1h15m

Yield Two 12-inch loaves

Number Of Ingredients 12

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6 cups sifted flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups graulated sugar
3/4 cup golden raisins, lightly chopped
3/4 cup currants
2 eggs, at room temperature
3 cups milk, at room temperature
6 tablespoons finely grated orange zest
1/2 cup melted butter, cooled to tepid

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.