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Krentenbrood van Bakker Veerman (Currant and Raisin Bread)
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 255 minutes
Create two delicious Dutch fruit bread loaves filled with currants, raisins, and candied peel.
Ingredients:
3.5 cups dried currants
3cups raisins
0.5 cupcandied peel
7.25 cups bread flour
1teaspoonground cinnamon
4 (.25 ounce) packagesactive dry yeast
2teaspoons white sugar
1cup lukewarm water (113 degrees F (45 degrees C)), divided
1cupmilk, at room temperature
1teaspoonsalt
2teaspoons butter
Instructions:
Place the currants and raisins in a cozy bath of warm water for 30 minutes. After soaking, dry them gently with paper towels, then mix in the candied peel.
In a large bowl, combine flour and cinnamon by sifting. Create a well in the center and add yeast and sugar. Pour in 1/4 cup of lukewarm water. Allow the mixture to rest until the yeast starts to foam, typically about 5 minutes.
Combine 3/4 cup of lukewarm water, milk, eggs, and salt with the flour mixture, stirring until a dough forms.
Transfer the dough to a lightly floured surface. Mix in the currant mixture and knead for about 5 minutes until the dough is smooth and elastic. Place in a bowl, cover with a damp cloth, and let it rise in a warm spot until doubled, for 45 minutes to 1 hour.
Lightly butter two 9x5-inch loaf pans. Gently flatten dough and shape into 2 loaves. Place one loaf in each pan and cover with a damp cloth. Allow to rise in a warm place until puffy, approximately 45 minutes.
Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
Bake the loaves until they are firm and beautifully dark brown, approximately 45 minutes. Let them cool completely on a wire rack before slicing, which will take about 1 hour.