3 c flour
1 tsp nutmeg
1 tsp allspice
1/2 tsp salt
1/4 c butter
2 T brown sugar
3/4 ounce active dried yeast (3 packets)
1 1/4 c milk
2 eggs, beaten
1/2 c raisins
1 c currants
1 small egg, beaten, for glazing
In a medium bowl, sift together flour, nutmeg, allspice and salt. Using fingers or a pastry cutter, work in butter. Do not expect mixture to form a mealy texture. Stir in all but 1 teaspoon sugar.
In a medium bowl, mix together sugar and yeast. Heat milk until it is warm (110°). Whisk into yeast and sugar combination. Let cool slightly. Stir in eggs. Mix well and add to dry ingredients.
Stir in raisins, currants and peel. Mix well. Turn mixture onto a floured work surface and knead about 3 – 5 minutes, or until dough is elastic.
Place dough in greased 8 inch round cake pan. Cover with cloth and put in warm, draft-free place to rise, about 1 to 1 1/2 hours.
Preheat oven to 400° F.
Brush top of bread with egg. Bake in preheated 400°F oven for about 40 – 50 minutes, or until a tester comes out clean.