Serve tangy Marmalade loaf with morning coffee or afternoon tea.
ingredients
serves about 6
1/2 cup margarine
1 pound All purpose flour
3/4 oz cake fresh yeast
1/4 pint tepid milk
1/4 pint tepid water
1 medium egg, beaten
pinch of salt
1/2 cup superfine sugar
1/2 cup currants
1/2 cup rough-cut marmalade
method
1. Sift the flour into a mixing bowl.
2. Rub the margarine into the flour.
3. Cream the yeast with a little of the tepid milk, then mix with rest of tepid liquids and the egg.
4. Make a well in the centre of the flour and add the yeast liquid.
5. Mix well then knead for at least 5 minutes until the dough is mooth and elastic and leaves your fingers and the sides of the owl clean.
6. Lightly grease or oil the inside of a large polythene bag.
7. Slip the bowl of dough inside he polythene bag and leave for 1 1/2 hours in a warm place - not near direct heat, or boiler - or until ough has risen to twice its size.
8. Remove from bag. Knead the salt, sugar and currants into the risen dough.
9. Separate about half the peel from the marmalade. Chop this and knead it into the dough.
10. Put the dough into two greased loaf tins, each 6 inches by 4 inches by 3 inches and leave to prove (rise again) for 15 minutes, or until the dough has risen to the top of the tins.
11. Preheat oven to hot, 220°C (425°F).
12. Bake the loaves in the centre of the preheated oven for 30 minutes or until well risen; the loaves should sound hollow when tapped on the base.
13. Leave to cool completely.
14. Top loaves with rest of marmalade and serve sliced and buttered, with more marmalade.
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more information
Yeast mixtures freeze well, so this would be a good recipe to make and freeze one loaf, or double the quantity and freeze three loaves. Remember to put date and contents clearly on the outside of freezer packages.
