Cinnamon currant bread

    2 hours 50 min

    There's nothing quite like homemade bread. This one is studded with plump currants and spiced with cinnamon. Delicious fresh or toasted the next day.

    20 people made this

    Serves: 12 

    • 375g currants
    • 50g fresh yeast
    • 300ml warm milk
    • 1kg plain flour
    • 150g caster sugar
    • 2 eggs
    • 200g butter, softened
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 egg yolk, beaten

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr20min proofing  ›  Ready in:2hr50min 

    1. Soak currants in warm water and set aside.
    2. Mix the yeast with milk and sugar. Gradually mix in flour. Cover dough and let rise for 20 minutes.
    3. Meanwhile, drain currants and dry on a kitchen towel.
    4. Knead the whole eggs, salt, cinnamon and butter into the flour to form a pliable dough. Add the currants at the end.
    5. Transfer dough into a greased round cake tin and cover. Leave to rise for 60 to 90 minutes.
    6. Preheat oven to 200 C / Gas 6. Using a very sharp knife, slit an x-shape into the bread and brush beaten egg yolk. Bake for 1 hour until the top is golden brown. Remove from tin and let cool on wire rack.

    Fresh yeast

    Can be purchased from bakeries that make and bake their own bread. If unavailable, use 2 (7g) sachets dried active baking yeast.

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