Recipe

Currant-orange Spice Bread Recipe

	Jo_jo_ba / All my dishes 10 months ago 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 actua... More Prep:60m Cook:100m Servings:24	Jo_jo_ba
	sweet fruity tangy tart spicy curranty citrusy orangey gingery honey

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Fans

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Ingredients

2 cups whole milk

2 tablespoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

2 tablespoons grated fresh ginger root

2 3/4 cups honey

9 cups unbleached all-purpose flour

1/4 cup red currant jelly

1/2 cup orange marmalade

2 teaspoons baking powder

2 tablespoons warm water

Directions

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.

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Comments

jo_jo_ba 10 months ago said:
Amount Per Serving
Calories: 342.0
Total Fat: 1.5 g
Cholesterol: 2.0 mg
Sodium: 15.6 mg
Total Carbs: 77.0 g
Dietary Fiber: 1.4 g
Protein: 7.0 g

mbelisle 10 months ago said:
Thanks for this one! It sounds wonderful. Is there any reason to use whole milk as opposed to skim or 1%? I know in sauces, etc. the cream content is important but I just wondered because we have some weight watchers in the family here.

jo_jo_ba 10 months ago said:
I'm not too sure, I just know my recipe states it. I doubt with such a small amount in the recipe that it makes much of a difference.

aaidjs 10 months ago said:
Nice recipe,new for me!!I will try!!See you

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