Grandma’s Bread
| 2 pkgs. active dry yeast | 1/8 cup maple syrup |
| 1/4 cup warm water | 2 tsp. salt |
| 2 cups milk, scalded | 2 eggs, beaten |
| 1/4 cup butter | 1 cup currants |
| 1/4 cup sugar | 6 1/2 cups Stone-Buhr unbleached whitebread flour |
For an excellent snack, toast this bread and serve with butter and jam.
In small bowl, dissolve yeast in the water; set aside. In large bowl, combine milk,
butter, sugar, and salt; cool to lukewarm. Stir in yeast, eggs, and currants. Add about
3 cups of flour and beat until smooth. Add more flour, enough to make dough easy
to handle. Turn onto lightly floured board and knead until smooth and elastic. Place
dough in a greased bowl and cover; let rise until doubled. Shape into 2 loaves and
place in 9 x 5-inch greased pans. Cover and let rise until doubled.
Bake at 425°F for 40 minutes or until done. Turn out onto cooling rack.
Makes 2 loaves.
