1 lb plain flour
½ level tsp salt
1 oz lard
½ oz fresh yeast (or 1 level dsp dried yeast and 1 level tsp caster sugar)
½ pint tepid milk
2 tbsp liquid honey
4 oz currants
Sift the flour and salt.
Rub in the lard.
Cream the fresh yeast with a little tepid milk then stir in the rest of the milk.
Or if you are using dried yeast, mix with sugar and sprinkle on top of tepid milk.
Leave for 15 mins.
Make a well in the centre of the flour and stir in yeast liquid and honey to make a soft dough.
Turn out onto a lightly floured board and knead for 10 mins.
Lightly oil the inside of a large polythene bag.
Put the dough in the bag and leave in a warm place until the dough has doubled in size.
Knead currants into the dough.
Put dough into greased and floured loaf tin.
Bake in centre of preheated oven at 450° until it sounds hollow.