Makes 2 small loaves
1 lb (450g) strong white flour 1 level teaspoon salt
1/2 level teaspoon mixed spice 1 oz (25g) fresh yeast or 1 level tablespoon dried yeast
8 fl oz (225ml) tepid milk and water (half and half)
1 oz (25g) castor sugar
2 oz (50g) butter
1 egg
2 oz (50g) currants
1 oz (25g) finely chopped walnuts
Sift 4 oz (100g) of the flour into a small bowl. Sift the remaining flour, the salt and mixed spice into a large mixing bowl and set aside in a warm place. Dissolve the fresh yeast in the tepid liquid. If using dried yeast, have the liquid hand-hot, stir in 1 teaspoon of the sugar and sprinkle in the yeast. Pour the yeast liquid into the 4 oz (100g) flour and whisk to make a smooth batter. Set aside in a warm place for 20 minutes until frothy.
Add the butter in pieces to the large mixing bowl of sifted flour and rub in with the fingertips, then add remaining sugar. Break up the egg with a fork, add to the flour mixture along with the yeast batter and mix to a rough dough. Turn on to an unfloured work surface and knead for about 10 minutes until smooth and not sticky. (Add a little extra flour if the dough is too sticky to handle.) Shape into a ball, return to the mixing bowl and set inside a roomy polythene bag. Leave at room temperature for 1 hour, or until dough has doubled in size.
Turn the risen dough out and knock back. Sprinkle the currants and walnuts over the dough and knead to mix them into the dough. Divide the dough in half and shape into rounds. Loosely cover with cling film and leave to rest for 10 minutes. Flatten each half to an oblong, pull and flap dough to elongate, then turn sides over middle and roll up tightly. Place loaves seam side down in two greased bread tins. Loosely cover and set in a warm place for about 30 minutes or until dough has risen 1/2 inch (1cm) above the rim of the tins.
About 15 minutes before baking, heat the oven to 425°F (220°C) or Gas no. 7. Place risen loaves in the centre of preheated oven and bake for 30-35 minutes. Turn out and rub the hot bread tops with buttered paper to give a soft shiny finish. Currant bread is also delicious with a little glace icing 248) on top and day-old slices are delcious toasted.
Variation: For an unusual effect, divide the dough in 10 pieces and shape each piece into a neat round. Place 5 pieces of dough in a row in each loaf tin. Cover and leave to stand in a warm place until risen and puffy. Glaze with beaten egg and bake for 25-30 minutes.