Yeasted Currant Loaf is a modern English recipe (originating in Cornwall) for a classic rich tea-time yeasted loaf (incorporating egg) with currants and candied peel. The full recipe is presented here and I hope you enjoy this classic English version of: Yeasted Currant Loaf.
Sift together the flour and salt into a bowl. Dice the lard and butter, add to the bowl and rub into the flour until the mixture resembles fine crumbs.
If using live yeast, cream with a spoon until liquefied. Warm the milk to blood heat. Beat the egg in a bowl then mix in the milk. Add the yeast and stir to dissolve.
Add the milk mixture to the flour mix and beat to combine. Cover and set aside in a warm place for about 80 minutes to rise. At the end of this time, knock the dough back and mix in the currants and sultanas (or candied peel) and the nutmeg.
Divide the dough into two pieces and place these in loaf tins. Cover and allow to rise for 30 minutes then transfer to an oven pre-heated to 200ºC (400ºF). Bake for 15 minutes then reduce to 170ºC (340ºF) and bake for a further 25 minutes, or until the loaves are golden brown on top and cooked through.
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