Best 9 Currant Bread Recipes

TRADITIONAL IRISH CURRANT SODA BREAD

Steps:

• Sift flour, sugar, baking soda, baking powder and salt.
• Stir in currants and milk.
• Combine until well blended.
• Dough will be sticky.
• Turn out onto floured board and knead 10 times, until smooth.
• Shape into an 8" round loaf.
• Place on ungreased cookie sheet.
• Cut an"X" with a knife into the top of the loaf.
• Bake at 375 degrees for 45 minutes.
• Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.

RAISIN-CURRANT BREAD

Steps:

• Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
• Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
• Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

CURRANT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CURRANT CARDAMOM BREAD PUDDING

Steps:

• Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

WHOLE WHEAT CURRANT OR RAISIN BREAD

Steps:

• Mix dry ingredients, then add beaten egg and your "buttermilk" mixture. Mix well. Pour into a well greased and floured, standard bread pan and bake at 350 degrees F for 30 to 40 minutes, or until middle is mounded and a toothpick (or butter knife) comes out clean.

ORANGE-CARDAMOM CURRANT BREAD

Steps:

• Add ingredients to bread machine pan in the order suggested by manufactuer, adding yogurt with water and currants with flour.
• Recommended cycle, basic/white bread cycle; light or medium/normal color setting.

CURRANT BREAD

Steps:

• DISSOLVE YEAST IN WATER. COMBINE MILK, SUGAR, SALT, & MARGARINE. COOL TO LUKEWARM. BEAT IN EGGS AND HALF OF FLOUR. STIR IN YEAST, CURRANTS, AND OATMEAL. ADD ENOUGH FLOUR TO MAKE STIFF DOUGH. KNEAD 10 MINUTES. PLACE IN GREASED BOWL UNTIL DOUBLED. DIVIDE DOUGH IN HALF. LET REST 10 MINUTES (COVERED). ROLL EACH BALL 8" X 15". SPRINKLE WITH CINNAMON & SUGAR. FORM 2 LOAVES. PLACE IN GREASED PANS. BRUSH WITH MARGARINE. LET RISE UNTIL DOUBLED. BAKE 10 MINUTES AT 400, THEN 40 MINUTES AT 375.

CARDAMOM, CURRANT, AND CASHEW BREAD

Steps:

• Place warm milk, oil, maple syrup, bread flour, cardamom, salt, and yeast in a bread machine in the order listed. Select Basic cycle. Add currants and cashews at the Add Ingredient signal. Remove loaf from the machine after the cycle is done and the loaf is baked, about 3 1/2 hours total.

CORINTHIAN CURRANT BREAD

Steps:

• Heat oven to 350° F. In medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter or margarine to resemble meal. Stir in currants and anise seeds. Beat buttermilk and egg. Add to flour mixture and mix until moistened. On a floured surface, knead 15 to 20 times until smooth. Form dough into a ball. Press into a greased 8-inch round baking dish to almost touch edge. with a sharp knife, cut a 1/2 inch deep cross on top. Bake for 35 to 40 minutes or until golden brown. Brush with melted butter or margarine. Cool 10 minutes in pan, then remove to wire rack.