This currant bread was eaten by farmworkers in the fields at teatime. Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the wazer ana aliow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast rnixture. Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thorouhly. Cover and leave to rise in a warm place untzl the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the douh. Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes.While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter. Posted to MM-Recipes Digest V4 #270 by "ray.watson"
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|Serving Size: 1 Cake (1192g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 1599 (37%)|
|Amt Per Serving||% DV|
|Total Fat 177.7g||237 %|
|Saturated Fat 67.3g||337 %|
|Monounsaturated Fat 77.9g|
|Polyunsanturated Fat 21.8g|
|Cholesterol 159.6mg||49 %|
|Sodium 47.6mg||2 %|
|Potassium 2368.9mg||62 %|
|Total Carbohydrate 591.3g||174 %|
|Dietary Fiber 38.4g||154 %|
|Sugars, other 552.9g|
|Protein 94.7g||135 %|
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Calories per serving: 4359
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