Suffolk 'fourses' cake (english)
1 Cake
Ingredients
| Quantity | 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 |
Directions
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.
Posted to MM-Recipes Digest V4 #270 by "ray.watson" <ray.watson@...> on Tue, 1 Oct 1996.