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.
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Sangam Pokharel
[email protected]I'm not a huge fan of raisins, but I loved this bread.
Brian Mcd
[email protected]This is the best raisin currant bread I've ever had!
Abdo Hamada
[email protected]I'm definitely going to try this recipe again with different dried fruits.
Rachel Edwards
[email protected]This bread is perfect for breakfast or a snack.
News update pk
[email protected]I added a cup of chopped walnuts to the batter and it gave the bread a nice crunch.
Muhammed Qadeer
[email protected]I used golden raisins instead of regular raisins and they worked great.
AD Barek
[email protected]The bread didn't rise as much as I expected, but it still tasted good.
Ed Semo
[email protected]The bread was a little too sweet for my taste, but overall it was a good recipe.
KarabOTYS
[email protected]This bread is so easy to make. I'll definitely be making it again.
Yeamin Gaming
[email protected]I followed the recipe exactly and it turned out perfect.
Sufyan Ansari
[email protected]The bread was moist and fluffy, and the raisins and currants added a nice burst of flavor.
Kowsar Abdullahi
[email protected]This raisin currant bread was a hit at my brunch party! Everyone loved the sweet and tangy flavor of the raisins and currants.