Currant Loaf

Ingredients

Makes 1 large loaf - serves 12

Brioche Dough:
300g (10 oz) plain white strong flour
7g sachet easy blend yeast
3 tbsp Hermesetas Granulated Sweetener
2 large eggs, beaten
50g (2oz) butter flavoured spread, melted and cooled
3-4 tbsp tepid water beaten egg for glaze

Preparation

Sift the flour into bowl, stir through the yeast and Hermesetas Granulated Sweetener. Mix in the beaten eggs with the melted butter and enough tepid water to make a soft dough.

Knead the dough on a lightly floured surface for a bout 5 minutes or until smooth then place it in a lightly greased bowl, cover with cling film or a damp tea towel and leave in a warm place to prove for 1 hour or until doubled in size.

Make the dough as for brioche adding 100g/4oz currants, the grated rind of 1 orange and 2 tbsp orange juice as part of the tepid water.

Leave to prove for 1 hour then knock the dough back, shape into a rectangle the length of a 1kg/2lb loaf tin and three times its width. Fold the dough into three so it is the length of the tin.

Lightly grease the tin and place the dough in position. Cover and leave to prove for 30 minutes, egg glaze and bake at 200ºC (400ºF or Gas Mark 6) for 20-25 minutes, or until it sounds hollow when the base of the loaf is tapped.

Cool then serve sliced.

	kJ	kcal	Carbohydrates	Fat
Portion	586	140	25.0 g	2.0 g