1/2 cup currants
1/2 cup seedless raisins
6 oz. milk
2 oz. lukewarm water
6 tablespoons butter or shortening
3 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons salt
1/4 tsp. mace (optional)
1 1/2 tsp. caraway seeds (optional)
3/4 teaspoon dried lemon or orange peel
1 tsp. vanilla or 1/4 tsp. citrus oil (optional)
1 1/2 teaspoons active dry yeast

Dissolve yeast in 2 oz. warm water (add a pinch of sugar). Set aside for 5 minutes.

Scald the milk and add the butter; allow to cool.

In a large bowl, whisk together dry ingredients until combined. Gradually add cooled milk and yeast to form a dough that leaves the sides of the bowl. Add remaining ingredients.

Knead dough on a lightly floured work surface until smooth and elastic. Place in a lightly buttered bowl, turning once to coat dough on all sides. Cover and let rise in a warm, draft-free place until doubled in size. Punch down.

Form the loaf into a round and cut a cross deeply into the top using a sharp knife or razor to allow the loaf to expand while baking.

Place the loaf on a baking sheet. Let rise until double.

Bake at 375-400°F until golden and cooked through (about 50-60 minutes). For special occasions, the top of the loaf may be drizzled with a confectioners' sugar icing mildly flavored with citrus oil, vanilla or rum. To make confectioners sugar icing, measure 1/4 cup confectioners sugar and add a few drops of liquid (water, milk, extract, rum combination), stirring with a fork until mixture becomes liquid (just barely).

Submitted by: CM