In the mountains of North Carolina, where I grew up, everybody knew what dead lettuce was and how to heal it. My mother made this dish, and it is extremely straightforward and basic. It is typically served in the South with cornbread and pinto beans.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 3 hrs 5 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
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
Instructions
- 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 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.
- 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.
- 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.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 101 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 172 mg |
| Sugars | 41 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This was horrible! Structurally, it was sound but had no flavour at all. It was so bland, it was inedible. I know the Dutch like things flou, but this was too much. Blahh!
Just lovely! reminds me of my Opa’s Krentenbrood when I was a kid (he was also a baker!) I added a bit of lemon zest and soaked the currants and raisins longer than needed and added rum to the bath for a wee bit more flavour.