Irish yeast bread mix
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Flour |
| 1½ | cup | Sugar |
| 4 | teaspoons | Salt |
| 2 | teaspoons | Allspice |
| ⅔ | cup | Instant nonfat milk |
| Zest from 1 lemon | ||
| 4 | cups | Mix |
| 2 | packs | Dry yeast |
| 1 | cup | Warm water |
| ½ | cup | Milk |
| ⅓ | cup | Soft butter |
| ½ | cup | Currants |
| ½ | cup | Raisins |
| More flour if necessary | ||
Directions
MIX
FOR 1 LOAF
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.