Krentenbrood van Bakker Veerman (Currant and Raisin Bread) recipe

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Ingredients

3 ½ cups dried currants
3 cups raisins
½ cup candied peel
7 ¼ cups bread flour
1 teaspoon ground cinnamon
4 (.25 ounce) packages active dry yeast
2 teaspoons white sugar
1 cup lukewarm water (113 degrees F (45 degrees C)), divided
1 cup milk, at room temperature
2 eggs
1 teaspoon salt
2 teaspoons butter

Nutrition Info

458 calories
carbohydrate: 101 g
cholesterol: 25.8 mg
fat: 2.8 g
fiber: 5.4 g
protein: 11.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 172.4 mg
sugar: 41 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels, stir in candied peel.

  2. Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well, pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.

  3. Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.

  4. Turn dough out onto a lightly floured surface. Add currant mixture, knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.

  5. Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.

  6. Preheat oven to 350 degrees F (175 degrees C).

  7. Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

Recipe Yield

2 loaves

Recipe Note

This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.

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