Lemon Currant Loaves Recipe
Lemon Currant Loaves Recipe photo by Taste of Home
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Lemon Currant Loaves Recipe

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My grandmother made this bread often when I was growing up. I can still close my eyes and remember the tantalizing aroma of lemon as it came out of the oven.
TOTAL TIME: Prep: 30 min. + rising Bake: 50 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 50 min. + cooling
MAKES: 32 servings


  • 1 package (10 ounces) dried currants
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • DOUGH:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup sugar, divided
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 3/4 cup butter, softened, divided
  • 3 eggs, lightly beaten
  • 5 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons salt
  • 8 to 9 cups all-purpose flour
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice

Nutritional Facts

1 slice: 233 calories, 6g fat (3g saturated fat), 33mg cholesterol, 169mg sodium, 42g carbohydrate (17g sugars, 2g fiber), 5g protein.


  1. For filling, in a small bowl, combine the currants, sugar and lemon peel; set aside. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, 1/2 cup butter, eggs, lemon juice, lemon peel, salt, remaining sugar and enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Divide into six portions; roll each portion into a 10-in. x 4-in. rectangle. Melt remaining butter; brush over dough. Sprinkle filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side, to form a rope; pinch seams to seal.
  4. Place three ropes on a floured surface and braid; pinch ends to seal and tuck under. Transfer to a greased 9-in. x 5-in. loaf pan. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 45 minutes.
  5. Bake at 375° for 50-55 minutes or until golden brown, covering loosely with foil during the last 15 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  6. Combine icing ingredients; drizzle over loaves. Yield: 2 loaves (16 slices each).
Originally published as Lemon Currant Loaves in Country May 2007, p51

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