Recipe#6531

Title: Irish Yeast Bread Mix

From:LIR119@delphi.com
Date: Tue, 12 Mar 1996 18:02:32 -0500 (EST) 

      Yield: 2 loaf
           Mix
      8 c  Flour
  1 1/2 c  Sugar
      4 ts Salt
      2 ts Allspice
    2/3 c  Instant nonfat milk
           Zest from 1 lemon
           For 1 loaf:
      4 c  Mix
      2 pk Dry yeast
      1 c  Warm water
    1/2 c  Milk
    1/3 c  Soft butter
    1/2 c  Each currants and raisins
           More flour if necessary
  To make mix, combine all ingredients in plastic bag
  except lemon zest. Add zest and shake bag well. Seal
  and set aside until needed. To make 1 loaf: sprinkle
  yeast over warm water and let foam for 5 minutes.
  Place 2 cups of well shaken mix into a large bowl with
  the milk, butter and yeat mixture and beat with an
  electric mixer until well blended. Cover bowl and let
  mixture rise in a warm place for 30 minutes. Then
  place two more cups of mix onto the surface of dough
  in bowl. Beat until well blended again with mixer or
  by hand. Place a little flour on work surface and mix
  in the raisins and currants. Incorporate this into the
  dough and knead until smooth and elastic, adding
  additional flour to make a fairly stiff but pliable
  dough. Place dough in a large grerased bowl and turn
  to coat. Cover and let dough rise double in bulk,
  about 1 to 2 hours. Punch down and knead into a round
  loaf. Place on baking sheet and allow to rise double
  in bulk. Bake in a 350 oven until done, about 50
  minutes. Makes 1 large loaf.