About this recipe:This is my fathers recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes two regular sized loafs, or one long loaf. If you decide to half the recipe, bake the bread for 30 minutes instead of 45.
Makes: 2 23cm loaves
500g raisins or sultanas
150g candied peel
1 kg bread flour
1 teaspoon cinnamon
28g dried active yeast (or 100 g fresh yeast)
2 teaspoons caster sugar
250ml lukewarm water (45 degrees C)
250ml milk (room temperature)
1 teaspoon salt
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Wash the currants and raisins and let them soak in warm water for 30 minutes. Rinse and pat dry with kitchen paper; stir in candied peel.
Sieve the flour and cinnamon into a large bowl. Make a well in the middle of the flour and add the yeast and sugar. Pour in about 50ml of the warm water; let stand for a few minutes until the yeast begins to foam.
Add the rest of the water, 250ml milk, 1 teaspoon salt and 2 eggs to the flour; mix until if forms a dough.
Turn the dough out onto a lightly floured surface. Add the currants, raisins and candied peel; knead the dough with your hands until smooth and elastic, about 5 minutes.
Place the dough in a bowl, cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes to 1 hour.
Lightly grease two (23cm x 13cm) loaf tins with butter. Knead the dough and shape it to fit the loaf tins. Let the dough rise in a warm place for another 45 minutes.
Preheat the oven to 180 C / Gas 4.
Bake on middle shelf of preheated oven for about 45 minutes, or until dark brown. The bread should feel firm and sound hollow when you tap on the bottom.