Corinthian currant bread is a traditional Greek sweet bread made with dried black Corinthian currants, also known as Zante currants. These small, seedless currants are native to the Peloponnese region of Greece and have a unique, sweet-tart flavor. The bread has a soft, slightly chewy texture and is often served as a dessert or breakfast bread. It can be made with various spices, such as cinnamon, nutmeg, and cloves, and is often topped with a glaze or icing. Corinthian currant bread is a delicious and festive treat that is sure to please any crowd.
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CARDAMOM, CURRANT, AND CASHEW BREAD
This crusty on the outside, moist and soft on the inside, sweet-ish, lightly spiced bread is perfect with a cup of rooibos tea.
Provided by ToniChao
Categories Bread Yeast Bread Recipes
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 48 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 363.8 mg, Sugar 11.4 g
AMAZING ALMOND-CARROT-CURRANT BREAD
This delicious fruit bread is low fat and packed with wholesome stuff.
Provided by Melanie
Categories Fruit Bread
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
- Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 27.3 g, Cholesterol 41.7 mg, Fat 7 g, Fiber 2 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 15.2 g
CURRANT TEA BREAD
This rich and flavorful bread is a favorite old-time recipe. Because it keeps well and goes great with coffee or tea, I like to have an extra loaf on hand for gifts or for friends who come to call over the holidays.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 82mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN-CURRANT BREAD
Provided by Suzanne M. Charle
Categories dessert, side dish
Time 1h15m
Yield Two 12-inch loaves
Number Of Ingredients 12
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.
TRADITIONAL IRISH CURRANT SODA BREAD
This traditional Irish soda bread is served warm with lots of butter to accompany your cornbeef and cabbage boiled dinner. Happy St. Patrick's Day!
Provided by Gingerbee
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour, sugar, baking soda, baking powder and salt.
- Stir in currants and milk.
- Combine until well blended.
- Dough will be sticky.
- Turn out onto floured board and knead 10 times, until smooth.
- Shape into an 8" round loaf.
- Place on ungreased cookie sheet.
- Cut an"X" with a knife into the top of the loaf.
- Bake at 375 degrees for 45 minutes.
- Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.
Nutrition Facts : Calories 268.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 292.1, Carbohydrate 59, Fiber 2.5, Sugar 22.1, Protein 6.9
WELSH CURRANT RAISIN BREAD BARA BRITH (MADE WITH YEAST)
Traditional bread made with butter, currants, white raisins, dark raisins, candied fruit peel and spices.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 3-4 loaves
Number Of Ingredients 14
Steps:
- Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
- In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
- Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
- Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
- Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.
- Welsh Fare S. Minwel Tibbott.
Nutrition Facts : Calories 2935.4, Fat 101.1, SaturatedFat 61, Cholesterol 373.9, Sodium 1319.6, Carbohydrate 473.5, Fiber 18.9, Sugar 187.6, Protein 48.3
CORINTHIAN CURRANT BREAD
Number Of Ingredients 11
Steps:
- Heat oven to 350° F. In medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter or margarine to resemble meal. Stir in currants and anise seeds. Beat buttermilk and egg. Add to flour mixture and mix until moistened. On a floured surface, knead 15 to 20 times until smooth. Form dough into a ball. Press into a greased 8-inch round baking dish to almost touch edge. with a sharp knife, cut a 1/2 inch deep cross on top. Bake for 35 to 40 minutes or until golden brown. Brush with melted butter or margarine. Cool 10 minutes in pan, then remove to wire rack.
Nutrition Facts : Nutritional Facts Serves
CORINTHIAN CURRANT BREAD
Number Of Ingredients 11
Steps:
- Heat oven to 350° F. In medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter or margarine to resemble meal. Stir in currants and anise seeds. Beat buttermilk and egg. Add to flour mixture and mix until moistened. On a floured surface, knead 15 to 20 times until smooth. Form dough into a ball. Press into a greased 8-inch round baking dish to almost touch edge. with a sharp knife, cut a 1/2 inch deep cross on top. Bake for 35 to 40 minutes or until golden brown. Brush with melted butter or margarine. Cool 10 minutes in pan, then remove to wire rack.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Activate the yeast properly: Yeast is a living organism that needs to be activated in order to work effectively. To activate the yeast, dissolve it in warm water (between 105°F and 115°F) with a little sugar. Let it sit for 5-10 minutes, or until it becomes foamy. This will ensure that the yeast is active and ready to leaven the bread.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste and texture of your bread. Use fresh, high-quality flour, sugar, butter, and eggs. If you can, use organic ingredients whenever possible.
- Knead the dough properly: Kneading the dough is an important step that helps to develop the gluten in the flour. This will give your bread a chewy texture and help it to rise properly. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: After you have kneaded the dough, let it rise in a warm place until it has doubled in size. This will usually take about 1-2 hours. You can speed up the rising process by placing the dough in a warm oven (turned off) or by setting it in a sunny spot.
- Bake the bread at a high temperature: Bread should be baked at a high temperature (375°F or higher) for the first 15-20 minutes. This will help to create a crispy crust. After that, you can reduce the temperature to 350°F and continue baking until the bread is done.
Conclusion:
Corinthian Currant Bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own liking. With a few simple tips, you can create a perfect loaf of Corinthian Currant Bread that will impress your family and friends. So next time you're looking for a delicious and easy bread recipe, give Corinthian Currant Bread a try!
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