Yesterday evening I started making the dough for this homemade bread with currants. I love this bread, but I can't have the currant loafs which are sold in stores because they contain milk/lactose. Now I've made my own currant loaf with lactose free milk and vegetable butter and it turned out amazing! Me and the mr. had it for breakfast this morning. Just put a little bit of (vegetable) butter on top and/or cover it with slice of (old) cheese. The saltiness of the cheese combines perfectly with the sweet taste of the currants and the cinnamon. Just delicious. The recipe comes from Allrecipes Nederland.
For one (huge) loaf you will need:
- 375 gr (dried) currants
- 50 gr yeast
- 300 mL warm milk
- 150 gr sugar
- 1 kg flour
- 2 eggs
- 200 gr (vegetable) butter (room temperature)
- 1 teaspoon cinnamon
- 1 teaspoon salt
1. Add warm water to the currants and set aside.
2. Put yeast in a bowl and add the warm milk and sugar. Slowly add the flour and let the dough rise for about 20 minutes.
3. Drain currants and dry with a towel.
4. Add the 2 eggs, salt, cinnamon and butter to the dough, and knead until it is a nice, supple dough. Add the currants after that and knead again.
5. Put the dough in a greased, round baking tray and let it rise for about 60-90 minutes (I let it rise during the night, which was OK too).
6. Preheat oven to 200 degrees Celcius. Cut an X in the dough with a very sharp knife before putting the bread in the oven for 60 minutes. The bread it finished when it's golden brown on top.
7. Let it cool for a while before cutting the bread.