Vanilla Currant Loaf

Yum Yummy, I love new bread recipes, this one has a very smooth texture which is the trademark of "quickbreads". Quickbreads differ from cakes which are made creaming butter/sugar/eggs or from breads made with yeast. Quickbreads are often associated with "Afternoon tea" a tradition started by the Duchess of Bedford in the mid 19th century. It is said that the Duchess could not wait from lunch till dinner, don't we know the feeling, so she requested to have a pot of tea with bread and small cakes. Very likely, finding it boring to eat and drink on her own, she started to invite her "aristo-mates" and started a trend.
In the quickbreads family card pack you will find scones, muffins, sodabreads, teacakes and other fruit or veg loaves such as pumpkin. So your pack of cards is virtually endless. Dead-easy to make, perfect for beginners, can't really go wrong, remember to sift the flour and make sure that the oven is preheated to 180C (350F/Gas 4) that is all. Ah! and mix the ingredients in the order the recipe tells you, quick breads allow neither anarchy nor cosmic order allowed.

Vanilla Currant Loaf


ingredients
250g plain (9z/ 2cup) (all purpose) flour
1 tablespoon baking powder
¼ teaspoon salt
60g (2 ½ oz) cold unsalted butter, chopped
115g (4oz/ ½ cup) caster (superfine) sugar
75g (2 ½ oz/ ½ cup) currants
1 large egg
170ml (5 ½ fl oz/ 2/3 cup) milk
2 teaspoons natural vanilla extract
sifted icing (confectioners') sugar, for dusting, optional
butter or cream cheese, to serve


Method
Preheat the oven to 180C (350F/Gas 4). Grease a 21 X 7 X 8 cm loaf (bar) tin and line the base and sides with baking paper.
Sift the flour, baking powder and salt into a large bowl. Using your fingertips, lightly rub in the butter until the mixture resembles coarse breadcrumbs.
Stir in the sugar and currants, then make a well in the centre.
In another bowl mix together the egg, milk and vanilla, then pour into the well in the flour mixture> Using a wooden spoon, stir until just combined.
Spoon into the prepared tin, smoothing the top. Bake for 45 minutes or until a cake tester inserted into the center of the loaf comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.
Just before serving, dust with icing sugar if desired.
Slice and serve with butter or cream cheese.


Vanilla currant loaf is best eaten on the day it is made, but can be frozen in an airtight container for up to 8 weeks
recipe from Leanne Kitchen's "the Baker"

2 comments:

Sophie said...

Hi :),

We would like to feature your vanilla currant loaf on our blog and possibly our digital-recipe reader, too.

Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can read more here:
http://blog.keyingredient.com/whats-stirring-up-on-the-back-burner/

Sophie

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