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Grammy Krapf's Currant Bread - need to convert from yeast cakes Recipe

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This recipe for Grammy Krapf's Currant Bread - need to convert from yeast cakes is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Our Christmas Bread
Ingredients:  
Ingredients:  
1 Qt. lukewarm water

2 cups potato water

2 cups sugar

1 jar - (1 lb.) mixed jellied fruits

1 box raisins

1 box currants

1 tspns. salt

4 tspns. cinnamon

4 tspns. nutmeg

1 large yeast cake = 18 grams of dry yeast or a little more than 3 envelopes.

1 cup butter

Approx 10 cups of unbleached flour
Directions:
Directions:
Dissolve yeast in 1 cup lukewarm water with 1 tablespoon of sugar till yeast bubbles over.

Put this mixture in a large bow, add butter, sugar, salt and spices and mix well.

Add the remaining ingredients and flour to stiffen until well mixed.

Let bread raise until twice its size.

Punch down and divide into loaves desired. Put loaves in greased and floured bread pans and let rise again until double the size.

Bake about 1 hour at 350 degrees until crust sounds hard when tapped with fingers.
Number Of Servings:
Number Of Servings:
6 loaves

 

 

 

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