Krentenbrood van Bakker Veerman (Currant and Raisin Bread)

Name: Krentenbrood van Bakker Veerman (Currant and Raisin Bread)
Total time: 255
Yield: 16
Ingredients: 3.5 cups dried currants; 3 cups raisins; 0.5 cup candied peel; 7.25 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

Recipe by Dien from allrecipes.com

4 Hr. 15 Mins.

Ingredients

16 servings

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3.5 cups dried currants
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3 cups raisins
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0.5 cup candied peel
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7.25 cups bread flour
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1 teaspoon ground cinnamon
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4 (.25 ounce) packages active dry yeast

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2 teaspoons white sugar
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1 cup lukewarm water (113 degrees F (45 degrees C)), divided
•

1 cup milk, at room temperature
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2 eggs
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1 teaspoon salt
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2 teaspoons butter

Instructions

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.