Krentenbrood van Bakker Veerman (Currant and Raisin Bread) The Best Recipes

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Krentenbrood van Bakker Veerman (Currant and Raisin Bread)

"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 1/2 cups dried currants
  • 3 cups raisins
  • 1/2 cup candied peel
  • 7 1/4 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

Instructions :

Prep : 25M Cook : 16M Ready in : 4H15M
  • Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
  • 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.
  • Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
  • 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.
  • Grease two 9x5-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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

Notes :

  • Substitute 4 ounces fresh yeast for the active dry if preferred.
  • Substitute sultanas for the raisins if desired.
  • If you decide to halve the recipe, bake the bread for 30 minutes instead of 45.

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