Lemon Currant Loaves Recipe
Lemon Currant Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 50 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 milk (110° to 115°)
  • 3/4 cup butter, softened, divided
  • 3 eggs, 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

Directions

For filling, in a small bowl, combine currants, sugar and lemon peel; set aside. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, 1/2 cup butter, eggs, lemon juice, lemon peel, salt, remaining sugar and enough flour to form a soft dough.
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.
Originally published as Lemon Currant Loaves in Country May 2007, p51

Nutritional Facts

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

  • 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 milk (110° to 115°)
  • 3/4 cup butter, softened, divided
  • 3 eggs, 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
  1. For filling, in a small bowl, combine currants, sugar and lemon peel; set aside. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add 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. Combine icing ingredients; drizzle over loaves. Yield: 2 loaves.
Originally published as Lemon Currant Loaves in Country May 2007, p51

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