Suffolk 'fourses' cake(english)

Yield: 1 Cake

Measure Ingredient
1½ pounds Strong flour
½ teaspoon Salt
2 teaspoons Mixed spice
½ ounce Yeast
2 teaspoons Sugar
¾ pint Warm water
6 ounces Lard
6 ounces Currants

This currant bread was eaten by farmworkers in the fields at teatime.

Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the wazer ana aliow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast rnixture.

Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thorouhly. Cover and leave to rise in a warm place untzl the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the douh.

Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes.While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter.

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