Evening Republican, Volume 15, Number 42, Rensselaer, Jasper County, 18 February 1911 — Currant Bread. [ARTICLE]

Currant Bread.

One quart of bread flour, two hands or a half a cup of sugar (more sugar if you would like it sweeter), tablespoon of lard, one-half yeast cake dissolved in lukewarm water and one and a half cups of well washed curranta Mix flour, sugar and salt well together, then make a hole in middle of flour and add the water as you would mix white bread, then add yeast, mix good, then the currants, then fold In the rest of the flour and mold as you do your bread. Mix it exactly like the white bread for stiffness. Some" people Ilk? to add the currants when they are molding it for the baking, but it isn't as good as putting them in when you first mix It. Let rise all night