Add all the ingredients apart from the currents and sultanas to a mixing bowl with a dough hook and mix for 2 minutes slow speed & 6 minutes medium to fast speed. Your dough should look smooth and have a good elasticity. Now add the currents and sultanas and mix on slow speed for 1 to 2 minutes or until the fruit is evenly distributed.
Place the dough in a large bowl and cover with Clingfilm or a damp tea towel and leave in a warm place to double in size. This can take up to 2 hours.
Remove the dough from the bowl and place it on a clean work surface and gently knead to knock the air out. Divide the dough into 3 equal parts roughly 450g each and mould them into round balls and then leave them to rest for 5 minutes. Roll the dough out into a sausage shape and place them in 1lb loaf tins.
Cover the tins with Clingfilm or a damp tea towel and leave in a warm place to double in size. This can take between 30 minutes to 2 hours.
Preheat the oven 200oC/ 180oC Fan/Gas mark 6. Uncover the dough and place them in the oven and bake for 30 to 35 minutes or until golden brown. Once the loaves are baked decant them from the tins immediately and place on baking wires to cool.
Ingredients500g Nelstrop Traditional
Strong White Flour
60g Caster Sugar
Egg 2 Medium eggs (100g)