Krentenbrood van Bakker Veerman (Currant and Raisin Bread)

This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 458 Calories

Ingredients

• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 teaspoons white sugar
• 3 cups raisins
• 2 teaspoons butter
• 4 (.25 ounce) packages active dry yeast
• 1 cup milk, at room temperature
• 3 ½ cups dried currants
• ½ cup candied peel
• 7 ¼ cups bread flour
• 1 cup lukewarm water (113 degrees F (45 degrees C)), divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.

Step 3

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.

Step 4

Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.

Step 5

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.

Step 6

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.

Step 7

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.