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1080 Recipes (Spain)
Makes 1 loaf

• 1 1/2 tablespoons butter, softened, plus extra for greasing
• 1 egg
• 1 cup superfine sugar
• 2 1/4 cups all-purpose flour, plus extra for dusting
• 1 cup milk
• 1/2 cup currants, soaked in warm water for 20 minutes and drained
• 1 cup walnuts, coarsely chopped
• 1/2 teaspoon active dry yeast

Cream the butter with the egg and sugar.

Stir in half the flour in batches alternating with the milk. Add the currants and walnuts.

Mix the remaining flour with the yeast and stir in.

Turn out the mixture onto a floured surface and mix with your fingertips.

Generously grease a long loaf pan with butter and lightly dust with flour tapping out the excess.

Put the mixture into the pan and let stand in a warm place for 30 minutes until risen.

Meanwhile preheat the oven to 350°F. Bake for about 1 hour. If necessary cover the top of the loaf with aluminum foil during the cooking time to prevent it from burning.

Insert a wooden toothpick into the center of the loaf and if it comes out clean it is cooked. Remove the loaf from the oven and let cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely.

Keep it wrapped in a damp dishtowel or aluminum foil for 24 hours before slicing and eating as this will improve the flavor.

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