This is my father’s recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.
Ingredients
- 3 ½ cups dried currants
- 3 cups raisins
- ½ cup candied peel
- 7 ¼ cups bread flour
- 1 teaspoon ground cinnamon
- 4 (.25 ounce) packages active dry yeast
- 2 teaspoons white sugar
- 1 cup lukewarm water (113 degrees F (45 degrees C)), divided
- 1 cup milk, at room temperature
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons butter
Directions
Step 1
Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
Step 2
Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
Step 3
Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
Step 4
Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
Step 5
Grease two 9×5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
Step 6
Preheat oven to 350 degrees F (175 degrees C).
Step 7
Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.
Cook’s Notes:
Substitute 4 ounces fresh yeast for the active dry if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 458 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 5% |
Cholesterol26mg | 9% |
Sodium172mg | 7% |
Total Carbohydrate101g | 37% |
Dietary Fiber5g | 19% |
Total Sugars41g | |
Protein12g | |
Vitamin C2mg | 11% |
Calcium76mg | 6% |
Iron5mg | 27% |
Potassium642mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this