KRENTENBROOD
Dutch Currant Bread
My brother and sil serve the most wonderful currant bread at Christmas. It's a long, low loaf, so full of currants that there is only a little bread between each little black dot. I love it.
A box of currants in the pantry and a wintery day inspired me to find a recipe for Krentenbrood and try to make it myself. I used the recipe here.
The dough was easy to put together in the stand mixer and I hand-kneaded just a little bit before the first rise. I may have made a mistake on the yeast -- used two envelopes of yeast for the 2 tsp called for -- I think each envelope may have 1 tablespoon, but I compared the amount of flour in this recipe with another and two envelopes seemed right. The first rise was proper, and once the loaves were shaped, the second rise seemed right, too.
My only other changes were to proof the yeast in 1/4 cup + 1 T of the sugar before putting it in and to plump up the currants. The currants appeared withered up to me, so I soaked them in hot water for 10 minutes and then dried them on paper towels. In the loaf, the currants are nice and plump -- so good.
Results? Pretty yummy! The two envelopes of yeast still seems right, but I may do it with two tsp next time and also not use loaf pans to see if I can duplicate the long low loaves. And MORE CURRANTS are needed!
Currant bread is so good toasted and spread with a bit of butter.
Time for another slice.
7 comments:
K: This recipe sounds yummy. Can I have a slice?
Hi Katie! Shannon here from Auntie Em's blog. Please e-mail me at reikibyshannon@yahoo.com and send me your address so I can mail off the presents from the giveaway. Hope you are doing well, thanks for commenting!
Katie,
That bread looks good. I think I used to have a little tin like you have in the picture. I wonder what I did with it?
NANCY JO
Hey there Katie! Thank you for your kind words on my photos. I'm glad that you enjoyed them. :)
Looking at that bread makes me want to make some right now! Yummy!!
that looks so yummyyyyyyyyyyyyyyyyyyyyy!!!!!!
Hi
I'm preparing to make this bread and I questioned the yeast too.
Arden used instant yeast. Would that make a difference from using regular yeast?
I get antsy about these recipes which may possibly be wrong because I cannot afford food mistakes. I am a pensioner who is trying to save money by making my own, and if it falls flat I'll still have to eat it.
I see the blog owner did not answer about the yeast.
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