- 1
Ingredients
- 1 1/2 c. milk, approximately
- 2 packages dry yeast or 2 oz. compressed yeast
- 1/2 c. sugar
- 10 tbsp. butter
- 6 tbsp. lard
- 8 c. sifted all-purpose flour, approximately
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 1/2 tsp. all spice
- 1/4 tsp. ground clove
- 6 oz. raisins or sultanas
- 6 oz. currants
- 4 oz. diced candied citron peel
- 2 eggs at room temperature
- oil
Preparation
Step 1
Warm 1/2 cup milk and combine with yeast and 1 teaspoon sugar. Let stand. While yeast begins to foam, cut butter and lard into chunks (lard can be measured against a graduated butter wrapper). Cut butter and lard chunks into 8 cups of flour in a mixing bowl, working with fingertips until resulting lumps of flour and butter or lard are pea-sized. Mix salt, remaining sugar and spices into flour. Then stir in raisins or sultanas, currants and citron peel bits. (If you start with whole peel, cut it with scissors). Add tablespoon of flour to yeast mixture and stir in. Beat eggs together until well blended and add to yeast mixture, stirring in lightly. Make a well in the flour and pour yeast mixture into it. Stir lightly, then begin adding warm milk to dough by quarter cups until dough holds together and becomes soft and manageable. Work dough with wooden spoon for a minute or two, then turn out onto a lightly, floured board and knead for 10 to 15 minutes, until it has become very elastic and palpably lightened. Cover and set dough to rise in warm bowl in a warm, draft free place until it doubles in bulk. Preheat oven to 375 degrees. Oil the insides of two 8-1/2x4-1/2x2-1/2-inch loaf pans or two 8-inch 2-quart Pyrex circular dishes. Punch down risen dough, divide in half and reform; each half into a smooth roll the length of a loaf pan —or size of dishes. Put loaves in loaf pans, cover and let rest at room temperature for 30 minutes; and bake for 50 minutes (45 minutes in Pyrex). If a shiny surface is desired, brush loaf tops with milk 5 minutes before baking is done. Let finished loaves cool on a rack for at least an hour.