Dutch Currant Bread

• 1 3/4 cups warm milk
• 3 Tbsp. butter
• 3 Tbsp. sugar
• 1 egg
• 1/2 tsp. salt
• 2 packages. yeast
• 1/4 cup lukewarm water
• 5 cups flour
• 2 cups currants
• 1 cup raisins
• 3 Tbsp. candied lemon peel, chopped, opt.

Directions

Mix milk, butter, sugar, egg, and salt. Dissolve yeast in water. Let stand 5 to 10 minutes. Add to first mixture. Gradually add flour. Knead for about 10 minutes, cover and let stand in a warm place for 1 hour. Punch dough down and mix in currants, raisins, and lemon peel. Shape into 2 loaves. Place in greased and floured loaf pans. Cover with damp cloth and let rise again in warm place for 1 hour. Bake at 350 degrees F for 1 hour or until brown. Turn out and cool on rack.

By Robin from Washington, IA