Chef de haute cuisineMETHOD
Warm the milk
Mix a little of it with the yeast to a cream and set aside.
Add the softened butter to the warmed milk and sugar.
Put the flour in a bowl.
Mix in the salt and spices.
Make a well in the flour mixture.
Pour in the yeast, then break in the egg
Mix all to a dough with the warm milk, sugar and butter mixture.
Finally add the warmed currants mixing them carefully so that they are well distributed in the dough.
Cover the bowl and leave the dough to rise.
Have ready a warmed and buttered loaf tin of 1.25 pint capacity
Break down the risen dough
Knead it very lightly for a few seconds
If it is too wet, sprinkle in a little more flour (must be springy).
Put the dough in the prepared tin and cover it
let it rise [30-45 min] until it reaches the top of the tin
Bake in the center of oven 425 deg F for 15 min then reduce heat to 375 deg F, move loaf to a lower shelf and bake for 15 min
Once tin is removed form oven brush top of loaf with hot milk and sugar
glaze
Leave for a few minutes before turning loaf out of tin.
3/4 lb. flour
1/4 pint milk or cream
1 oz brown sugar
1 egg
2 oz yeast
2 oz butter
4 oz currants
1 tsp. salt
Spices (see
Method)
Powdered; cinnamon, mace, all spice in nutmeg
in equal quantity and a small portion of ground cloves. Total maximum
quantity should be 2 level tsp.