MIX
8 c Flour
1 1/2 c Sugar
4 ts Salt
2 ts Allspice
2/3 c Instant nonfat milk
Zest from 1 lemon
FOR 1 LOAF
4 c Mix
2 pk Dry yeast
1 c Warm water
1/2 c Milk
1/3 c Soft butter
1/2 c Currants
1/2 c Raisins
More flour if necessary
To make mix, combine all ingredients in plastic bag except lemon
zest. Add zest and shake bag well. Seal and set aside until needed.
To make 1 loaf: sprinkle yeast over warm water and let foam for 5
minutes. Place 2 cups of well sahken mix into a large bowl with the
milk, butter and yeat mixture and beat with an electric mixer until
well blended. Cover bowl and let mixture rise in a warm place for 30
minutes. Then place two more cups of mix onto the surface of dough in
bowl. Beat until well blended again with mixer or by hand. Place a
little flour on work surface and mix in the raisins and currants.
Incorporate this into the dough and knead until smooth and elastic,
adding additional flour to make a fairly stiff but pliable dough.
Place dough in a large grerased bowl and turn to coat. Cover and let
dough rise double in bulk, about 1 to 2 hours. Punch down and knead
into a round loaf. Place on baking sheet and allow to rise double in
bulk. Bake in a 350 oven until done, about 50 minutes. Makes 1 large
loaf.
Yields
2 Servings