Currant Batter Loaf
2+1/2 cups bread flour
1/4 cup sugar
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1+1/2 tsp. instant yeast
1/2 cup milk
1/2 cup water
2 Tbs. butter + extra for greasing baking casserole
1 egg, room temp.
1/2 cup raisins or currants
Whisk together 1+1/2 cups of the flour, the sugar, salt, cloves, cinnamon and yeast. In a saucepan heat milk, water and 2 Tbs. butter over low heat until lukewarm. Mix the milk mixture into the flour mixture. Then beat on medium speed about 2 minutes, scraping down the sides of the bowl occasionally. Add the egg and 1/2 cup more flour. Beat at high speed until smooth, about 2 minutes. Gradually stir in enough of the remaining flour to make a batter that almost holds its shape.. (I do not add any of the remaining half cup of flour here in this dry climate.) Cover batter bowl with greased plastic wrap and let rise until doubled, 2 to 3 hours (time is sometimes less, depending upon temp. here.)
Butter a 1 quart porcelain soufflé dish, tinned steel charlotte mold or any round 1-quart mold. Uncover the bowl and stir the batter to deflate. Stir in currants or raisins. Spoon the batter into the prepared mold and smooth the top with a rubber spatula. Cover loosely with greased plastic wrap and let rise until the bread reaches the top of the mold, 50 to 65 minutes.
Preheat the oven to 375 degerees F.
Uncover the dough and bake until well browned and domed on top, 30 to 40 minutes. Unmold the loaf and cool on a wire rack. Makes one 1+1/2 lb. loaf.
2+1/2 cups bread flour
1/4 cup sugar
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1+1/2 tsp. instant yeast
1/2 cup milk
1/2 cup water
2 Tbs. butter + extra for greasing baking casserole
1 egg, room temp.
1/2 cup raisins or currants
Whisk together 1+1/2 cups of the flour, the sugar, salt, cloves, cinnamon and yeast. In a saucepan heat milk, water and 2 Tbs. butter over low heat until lukewarm. Mix the milk mixture into the flour mixture. Then beat on medium speed about 2 minutes, scraping down the sides of the bowl occasionally. Add the egg and 1/2 cup more flour. Beat at high speed until smooth, about 2 minutes. Gradually stir in enough of the remaining flour to make a batter that almost holds its shape.. (I do not add any of the remaining half cup of flour here in this dry climate.) Cover batter bowl with greased plastic wrap and let rise until doubled, 2 to 3 hours (time is sometimes less, depending upon temp. here.)
Butter a 1 quart porcelain soufflé dish, tinned steel charlotte mold or any round 1-quart mold. Uncover the bowl and stir the batter to deflate. Stir in currants or raisins. Spoon the batter into the prepared mold and smooth the top with a rubber spatula. Cover loosely with greased plastic wrap and let rise until the bread reaches the top of the mold, 50 to 65 minutes.
Preheat the oven to 375 degerees F.
Uncover the dough and bake until well browned and domed on top, 30 to 40 minutes. Unmold the loaf and cool on a wire rack. Makes one 1+1/2 lb. loaf.