Irish Yeast Bread Mix

Categories: Breads

Yield: 2 loaf

Mix

8 c Flour 1 1/2 c Sugar

4 ts Salt 2 ts Allspice

2/3 c Instant nonfat milk Zest from 1 lemon



For 1 loaf:

4 c Mix 2 pk Dry yeast

1 c Warm water 1/2 c Milk

1/3 c Soft butter 1/2 c Each currants and raisins

More flour if necessary



To make mix, combine all ingredients in plastic bag except lemon zest. Add
zest and shake bag well. Seal and set aside until needed.



To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes.
Place 2 cups of well shaken mix into a large bowl with the milk, butter and
yeat mixture and beat with an electric mixer until well blended. Cover bowl
and let mixture rise in a warm place for 30 minutes. Then place two more
cups of mix onto the surface of dough in bowl. Beat until well blended again
with mixer or by hand. Place a little flour on work surface and mix in the
raisins and currants. Incorporate this into the dough and knead until smooth
and elastic, adding additional flour to make a fairly stiff but pliable
dough. Place dough in a large grerased bowl and turn to coat. Cover and let
dough rise double in bulk, about 1 to 2 hours. Punch down and knead into a
round loaf. Place on baking sheet and allow to rise double in bulk. Bake in
a 350 oven until done, about 50 minutes. Makes 1 large loaf.