Krentenbrood Van Bakker Veerman (Currant And Raisin Bread) Recipe

Name: Krentenbrood Van Bakker Veerman (Currant And Raisin Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2
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.
3
Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4
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.
5
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.
6
Preheat oven to 350 degrees F (175 degrees C).
7
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.

925

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups dried currants, 3 cups raisins, 1/2 cup candied peel, 7 1/4 cups bread flour, and more.

Yes, Krentenbrood Van Bakker Veerman (Currant And Raisin Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Krentenbrood Van Bakker Veerman (Currant And Raisin Bread)

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