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Ripon Christmas Bread
Breads
Yorkshire

Yeast-raised tin loaf with lard, raisins, peel, sugar, currants and allspice (White 1932). A form of Yule Bread


Original Receipt from Good Old-fashioned Teatime Treats by Jane Pettigrew (National Trust)

Ripon Christmas Loaf
Preparation: 30 minutes plus rising
Cooking: 2 hours
Makes two loaves
For the basic bread dough:
900g plain flour, sifted
2 teaspoons salt
25g fresh yeast or 10.5g dried yeast
1 teaspoon caster sugar
100g butter, softened, plus extra for greasing
600ml milk, warmed
For the additional flavouring:
175g lard, softened and cut into small pieces
100g raisins
50g mixed candied peel
100g granulated or caster sugar
225g currants
½ teaspoon ground allspice

1 First make the basic bread dough. Mix together the flour and salt. Cream the fresh yeast with the sugar; if using dried yeast dissolve in a little of the milk.
2 Rub the butter into the flour, add the yeast and warm milk and mix to a light dough. Knead well with floured hands until smooth. Place the dough in a bowl and stand in a warm place for 1½-2 hours until doubled in size.
3 Grease two 900g loaf tins. Mix together all of the remaining ingredients and work into the dough until all are evenly distributed. Divide the mixture between the tins and leave in a warm place until the dough almost reaches the top of the tins.
4 Heat the oven to 160ºC (140ºC fan oven, gas mark 3). When the loaves are well risen, bake for approximately two hours until golden and firm. Remove from the oven and turn out onto a wire rack to cool. Serve either warm or cold and spread with butter.




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