Krentenbrood
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Ingredients
- 350g white bread flour
- 20g yeast (or 10g dried)
- 8g salt
- ±200ml milk
- 2 eggs
- 60g melted butter
- 150g currants
- 150g raisins
- 30g sucade (or chopped mixed peel)
- zest of 1 lemon
Method
- Make a brioche dough by mixing half the flour with the yeast, milk and eggs, allow to rise for 30 minutes. Mix in remaining flour and the salt and beat well with a dough hook. Slowly add the melted butter till all incorporated. Allow to rise for an hour or so.
- Add the remaining ingredients, mix well to incorporate, and allow to rise again.
- Shape and transfer to a lined or buttered loaf tin and allow to rise towards top of tin
- Bake at 220℃ till cooked - 30-40 minutes
Kookboek v/d amsterdamse huishoudschool C.J.Wannée
Paasbrood or Currant loaf