Ingredients Jump to Instructions ↓

  1. 1 small potato, pared and quartered

  2. 1 cup dried currants

  3. 2 pkgs active dry yeast

  4. 2 eggs, beaten

  5. 1/2 cup sugar

  6. 1/2 cup melted butter

  7. 4 1/2 cups sifted flour

  8. 1 tsp salt

  9. 1/2 tsp ground mace

  10. Sparkle Glaze

  11. Method

  12. 1 cup water in a small saucepan for 15 minutes or till tender.

  13. Leave potato in water and mash; then measure and add water if needed to make 1 cup; return to saucepan; stir in currants.

  14. Cool mixture to lukewarm.

  15. Sprinkle or crumble yeast into 1/2 cup very warm water in a large bowl; stir till yeast dissolves, then stir in potato mixture, beaten eggs, sugar and melted butter.

  16. 2 cups of the flour, salt and mace till smooth; beat in remaining

  17. 2 1/2 of flour to make a stiff dough.

  18. Turn out onto a lightly floured surface; knead till smooth.

  19. Place in a greased large bowl, turning once to coat all surfaces; cover with clean towel.

  20. Let rise in a warm place for 1 hour or till double.

  21. Punch down; knead several times; divide in half.

  22. 8-inch round; place in a greaed round layer cake pan; cover; let rise again for 45 minutes or till double.

  23. Bake for 30 minutes or till golden and loaves give a hollow sound when tapped.

  24. Remove to wire racks and while still warm, brush top of each with Sparkle Glaze, letting it drip down sides. Serve slightly warm or cold.


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