July 09, 2017
Breads, Dairy, British,
Budget-Friendly, Fall/Autumn, Winter, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Yeast Bread, Flour, Kosher Dairy more
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"This is a traditional Welsh bread, literally meaning "speckled bread". Today dried raisins or currants are used, but in past years fresh blackberries were just as common. Once the bread is cooled, spread honey across the top if desired. Makes 1 loaf"
Combine 1 1/4 cups of the flour, yeast, cinnamon, nutmeg, and cloves.
In a saucepan, heat buttermilk, brown sugar, butter, and salt just until warm (115° to 120°) and the butter is almost melted; stir constantly.
Add to the flour mixture; add egg. Beat at low speed of an electric mixer for 1/2 minute. Beat 3 minutes at high speed.
Stir in the currants or raisins and as much of the remaining flour as you can mix in with a spoon.
Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease the surface. Cover and let rise till double (about 1 1/4 hours).
Punch down, Shape into a loaf; place in a greased 8x4x2 inch loaf pan. Cover; let rise till nearly double (about 30 minutes).
Bake in a 375° oven for 35 to 40 minutes; cover with foil the last 20 minutes. Remove from the pan; cool.
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