Currant-Orange Spice Bread
From jo_jo_ba 16 years ago
- 100 minutes to make
- Serves 24
This is an addictive snack! Kept cool and wrapped airtight, it will keep for at least 2 weeks and as long as a month. It can be frozen, though it will emerge from the freezer slightly drier. It looks dense and somewhat dry outright as well, but actually the bread is quite moist, fine, and an oddly enticing blend of bread and cake.
Ingredients
- 2 cups whole milk shopping list
- 2 tablespoons ground cinnamon shopping list
- 1 teaspoon ground cloves shopping list
- 1 teaspoon ground cardamom shopping list
- 2 tablespoons grated fresh ginger root shopping list
- 2 3/4 cups honey shopping list
- 9 cups unbleached all-purpose flour shopping list
- 1/4 cup red currant jelly shopping list
- 1/2 cup orange marmalade shopping list
- 2 teaspoons baking powder shopping list
- 2 tablespoons warm water shopping list
How to make it
- Preheat the oven to 325°F, and grease and flour two loaf pans.
- Combine the milk through ginger in a saucepan over medium-high heat, and whisk gently.
- As soon as bubbles have formed around the edges of the milk, remove it from the heat, cover, and let sit 10 minutes.
- Heat the honey in a large bowl until it is runny.
- Add the spiced milk and mix well.
- Add 2 cups of the flour and mix, then add the marmalade.
- Slowly add the rest of the flour, stirring until the mixture is thoroughly combined.
- In a small bowl mix together the baking soda and the warm water.
- Pour into the batter and continue mixing (at medium speed if using a mixer) until the dough is satiny, at least 10 minutes.
- Divide the batter between the two prepared loaf pans (the batter will come very close to the top of the pans).
- Bake 1 hour and 20 - 1 hour and 40 minutes.
- Remove the pans from the oven, let cool 10 minutes and remove the loaves from the pans and let them cool completely on wire racks.
- When cool, wrap the loaves in waxed paper, then aluminium foil, and wait at least 24 hours before tasting, as the flavours need a chance to mature.
- These will keep well, wrapped and stored in an airtight container in a cool spot for at least 2 weeks. They can also be refrigerated for up to 1 month or frozen as mentioned before.
People Who Like This Dish 4
- aaidjs Zagreb, HR
- hlbronwyn Kansas City, KS
- ttaaccoo Buffalo, NY
- rosiek Waterloo, CA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 1 people-
nice recipe,new for me!!I will try!!See you
aaidjs
in Zagreb loved it
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" It was excellent "