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Currant Bread(welsh)

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      Title: CURRANT BREAD(WELSH)
 Categories: Bread, Welsh
      Yield: 1 Loaf
 
 
        2 lb flour
        4 oz candied peel
        1 oz yeast
        1 ts salt
        8 oz brown sugar
      1/2 ts pudding spice
        8 oz lard
      1/2 pt warm milk or
        6 oz sultanas
  :       milk and water
        6 oz currants
  
  BARA BRITH Cream the yeast and sugar, add to half of the warm milk and
  leave to stand in a warm place for 10-15 minutes until frothy. Rub
  the lard into the flour and add the dry ingredients. Mix well. Make a
  hole in the middle of the flour mixture and add the yeast and enough
  milk to make a soft elastic dough. Cover with a clean cloth and leave
  in a warm place for 12 hours to rise. Place in a greased, floured
  tin. Bake in a hot oven (425/ F. or Mark 7) for 20 minutes and then
  lower to 400/F. or Mark 6 for a further 45 minutes to 1 hour.
 
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