Currant bread

Dutch currant bread, is a sweet bread, full of raisins, and extremely popular in The Netherlands. You can make it with or without almond paste, eat it cold, buttered, toasted..... S&P currant bread powder is a yellow coloured powder, to add to white bread recipes, which will give you this exquisite flavour. You can also use ‘currant bread powder’ to make tea cakes or hotcross buns. use basic white bread recipe, and currant bread powder on a basis of 100g to 500g white bread flour, also adding a little extra yeast.

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Servings loaf

Ingredients

320 ml water
500 g Strong white bread flour
1 1/2 tsp salt
2 tbsp caster sugar
25 g butter
2-3 tsp S&P dried yeast
20 g S&P flour improver
100 g S&P Currant bread powder
250-300 g raisins or currants
250 g Almond paste 500g optional

Instructions

Pour the water into the bread machine pan. Add fresh yeast and sugar. Sprinkle in the flour, covering the water. Add the salt, butter, flour improver and currant bread powder.
Set the bread machine to the basic/normal setting. Add raisins when machine beeps. Remove bread at the end of the baking cycle and turn out onto a wire rack to cool.
OR: Set the bread machine to the dough setting and press start. Add the raisins when the machine beeps. If your machine doesn’t have this facility, add them 5 minutes before the end of the kneading period. When the cycle has finished, remove dough, place on a lightly floured surface and shape into a loaf or rolls.
OPTION: roll dough into a rectangle. Roll almond paste into a sausage, the same length as the rectangle. Place onto the nearest long edge of dough, and roll up, swiss roll style. Seal ends and place in a prepared oblong loaf tin. Leave in a warm place to rise for an hour or until almost doubled in size (this bread rises slower than normal bread). Preheat oven to 180˚C and bake for 25 minutes, or 20 minutes for rolls. Turn onto wire rack to cool.