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Lemon Currant Loaves

 Lemon Currant Loaves
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.
32 ServingsPrep: 30 min. + rising Bake: 50 min. + cooling

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice

Directions

  • 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 of 2

Lemon Currant Loaves (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • Combine icing ingredients; drizzle over loaves. Yield: 2 loaves (16
  • slices each).
Nutritional Facts: 1 serving (1 slice) equals 233 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 169 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.