Name: Krentenbrood van Bakker Veerman (Currant and Raisin Bread) recipe
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

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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

Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels, stir in candied peel.
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.
Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.

Alternatives to this recipe

Krentenbrood van Bakker Veerman (Currant and Raisin Bread)