Evening Republican, Volume 15, Number 153, Rensselaer, Jasper County, 29 June 1911 — Currant Bread [ARTICLE]

Currant Bread

Ordinary bread dough sweetened a little and a cup of currants makes as good a loaf as one could ask for. If one cares to go to a little more work the following recipe is excellent: Whole wheat currant bread — Scald (do not boil) one and one-half cups of sweet milk and one cup of water. When tepid add one-half compressed yeast after soaking ten minutes In cool water, two tablespoons of sugar, and one of salt. Stir in enough whole wheat flour to make a stiff batter. Allow to raise—three hours is long enough if kept warm, over night if cool. When light add one egg, one tablespoonful of melted butter, one cup of cleaned and dried currants. Beat well, then add whole wheat flour to make a soft dough. Work well, mold into two loaves, place In greased pans, brush over with melted butter, let rise until light, and then bake In hot oven. When brown, which, should take about 20 minutes, cool the oven onehalf and bake 30 minutes longer.