Curranty Bread is a modern English recipe (originating in Cornwall) for a classic tea-time yeasted loaf with currants and candied peel. The full recipe is presented here and I hope you enjoy this classic English version of: Curranty Bread.
Sift together the flour and salt into a bowl. Dice the lard, add to the flour and rub in with your fingers until the mixture resembles fine crumbs. Add the chopped candied peel and the fruit.
Take the yeast (if fresh), and cream it with the sugar. If you are using dried yeast simply scatter over the sugar. Mix in the milk until the sugar has dissolved then pour the liquid into a well in the centre of the flour. Sprinkle a little flour over the milk and yeast mix then cover the bowl (do not mix) and set aside in a warm place for about 30 minutes for the yeast to activate.
After this time, carefully mix the flour into the milk to yield a soft dough. Knead well for at least 10 minutes then form into a ball, place in a bowl and cover with a cloth. Set aside in a warm place to prove until doubled in volume.
Knock the dough back then divide into four equal-sized pieces. Use these to fill four 500g (1 lb) loaf tins. Cover loosely then place in a warm spot until the dough has risen to fill the tins.
Transfer to an oven pre-heated to 210ºC (400ºF) and bake for 15 minutes. At this point, reduce the oven temperature to 180ºC (360ºF) and bake for a further 60 minutes, or until the top of the loaf is brown and the bread is cooked through (the base should sound hollow when tapped). Turn out of the tin onto a wire rack and set aside until cooled.
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