---------- Recipe via Meal-Master (tm) v8.04
       Title: CURRANT BREAD (Welsh)
  Categories: Bread, Welsh
       Yield: 1 Loaf
   2 lb flour              
   4 oz candied peel
   1 oz yeast              
  1 ts salt
   8 oz brown sugar      
  1/2 ts pudding spice
   8 oz lard             
  1/2 pt warm milk or
   6 oz sultanas                
           milk and water
         6 oz currants
   Cream the yeast and sugar, add to half of the warm
   milk and leave to stand in a warm place for 10-15
   minutes until frothy. Rub the lard into the flour and
   add the dry ingredients. Mix well. Make a hole in the
   middle of the flour mixture and add the yeast and
   enough milk to make a soft elastic dough. Cover with
   a clean cloth and leave in a warm place for 12 hours
   to rise. Place in a greased, floured tin. Bake in a hot
   oven (425/ F. or Mark 7) for 20 minutes and then
   lower to 400/F. or Mark 6 for a further 45 minutes
   to 1 hour.