• 1 1/2 lbs plain flour
  • 1 oz. yeast
  • 1 tspn. salt
  • 1/4 pt. lukewarm milk
  • 1/2 pt. milk
  • 2 oz. butter
  • 2 oz. sugar
  • 1/2 lb. golden raisins
  • 2 oz. currants and raisins mixed
  • 1 egg, beaten
  • 2 oz mixed peel
  • 1/2 tspn. mixed spice.


Mix the yeast with 1/2 a tspn. sugar and 1/4 pt milk [warmed]. Leave to rest for 10 minutes, it will become frothy and ready for use. [Do not use
anything metal with yeast]. Sieve the flour, rest of sugar and spice into
a bowl and rub in 3 oz. butter. Make a well in the center and add the yeast mixture, egg and rest of milk. Beat with a wooden spoon for about 10 minutes until a good dough forms. Turn onto a floured surface and knead for
15 minutes or until the dough no longer feels sticky. Put into a greased
bowl and leave to rise for 1/2 hour. Remove from bowl and flatten dough on
floured board to a large round. Place remaining butter and dried fruit in the middle and work in these ingredients by kneading until evenly incorporated in the dough. [The gold ring wrapped in greasproof paper can be added now with the fruit]. Return the dough to greased bread tin and let rise for a further 30 minutes. Dough should almost reach top of tin. Brush with milk and bake for about 45/50 minutes at 400deg.F/200deg.C or until
hollow to the tap with fingers! On removing from the oven the brack can be
glazed with a syrup made from 2 tspn sugar dissolved in 3 tspn boiling water. Enjoy!
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