Ingredients and Weight:
- Bread flour: 500 grams
- Water: 300 ml
- Active dry yeast: 1 packet (about 7 grams)
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Unsalted butter: 50 grams
- Currants: 100 grams
- Raisins: 100 grams
Preparation Time:
- Preparation time: 2 hours (including rising time)
- Cooking time: 30-40 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, combine flour, water, yeast, salt, and sugar. Mix well and let stand for 10 minutes until the mixture becomes foamy.
- Add butter and mix until fully incorporated.
- Stir in currants and raisins.
- Transfer the dough to a greased baking sheet and shape it into a rectangular loaf.
- Cover the dough and let it rise for about 1 hour or until doubled in size.
- Preheat the oven to 375 degrees Fahrenheit.
- Bake the bread for 30-40 minutes or until golden brown.
- Remove from the oven and let it cool on a wire rack.
Nutritional Information:
(Please note that the nutritional information may vary depending on the exact ingredients used.)
- Calories: About 400 calories per slice (based on a 16-slice bread)
- Carbohydrates: 70 grams
- Fat: 8 grams (including 2 grams saturated fat)
- Protein: 9 grams
Dish Characteristics:
- The bread has a soft and moist texture with a slight crunch on the outside.
- The currants and raisins add a sweet and fruity flavor to the bread, which is enhanced by the use of butter.
- It is suitable for breakfast, lunch, or as a snack paired with coffee or tea.
User Comments:
- "This bread is delicious! The currants and raisins give it a unique flavor that I really enjoy." - John Doe, New York
- "I love the combination of sweet and salty in this bread. It's perfect for breakfast with coffee." - Jane Smith, San Francisco
- "This bread is so soft and moist, it's like eating dessert!" - Michael Johnson, Los Angeles
Special Precautions and Tips:
- Make sure to use active dry yeast for the best results. If using fresh yeast, adjust the quantity accordingly.
- Use warm water when mixing the dough to help activate the yeast.
- Shape the dough into a rectangular loaf to ensure even baking.
- Let the bread cool completely before slicing, to prevent it from falling apart.
