Dutch currant bread, is a sweet bread, full of raisins, and extremely popular in The Netherlands. Eat it cold, buttered, toasted..... S&P currant bun mix is a yellow coloured powder, to add to white bread recipes, which will give you this exquisite flavour also ideal for making hot cross buns, sticky bun rounds and more!
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 booster and currant bun mix.
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 and place into/onto baking 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 160˚C and bake for 25 minutes, or 20 minutes for rolls. Option: brush the melted butter over the loaf/rolls as soon as they come out of the oven, for a shiny glaze.Turn onto wire rack to cool. Serve sliced with butter.
Notes
Suitable to freeze for up to 3 monthsDefrost 2-3 hours