To make mix, combine all ingredients in plastic bag except lemon zest. Add zest and shake bag well. Seal and set aside until needed. To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes. Place 2 cups of well sahken mix into a large bowl with the milk, butter and yeat mixture and beat with an electric mixer until well blended. Cover bowl and let mixture rise in a warm place for 30 minutes. Then place two more cups of mix onto the surface of dough in bowl. Beat until well blended again with mixer or by hand. Place a little flour on work surface and mix in the raisins and currants. Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough. Place dough in a large grerased bowl and turn to coat. Cover and let dough rise double in bulk, about 1 to 2 hours. Punch down and knead into a round loaf. Place on baking sheet and allow to rise double in bulk. Bake in a 350 oven until done, about 50 minutes. Makes 1 large loaf.
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|Serving Size: 1 Serving (1156g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 337 (8%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 81.7mg||25 %|
|Sodium 245.3mg||8 %|
|Potassium 998.9mg||26 %|
|Total Carbohydrate 920.8g||271 %|
|Dietary Fiber 21.6g||86 %|
|Sugars, other 899.2g|
|Protein 67g||96 %|
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Calories per serving: 4259
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