Orange-Cardamom Currant Bread

Deliciously fragrant - we used fresh ground cardamon & finely grated orange peel (Microplane for Christmas!). Deeeelicious! Rose like a charm - was very supple & easy to work with - divided dough in 1/2 after using ABM to mix. Gave second rise to 2 round slashed loves. Baked 30 minutes at 350 F. They were perfect - thanks for another keeper, Barb!

I made this bread by hand. Actually I've made it twice in the past three days. It didn't rise well for me the first time. I thought I must have done something wrong, so tried again. There was a possibility I had let the dough rise too long the first time, so limited the rising time the second try. The bread came out light and fluffy. The flavor combination is very good, too. Even the first loaf tasted good, however. I used currants and sour orange rind in the first loaf, and raisins and 1 1/2 teaspoons lemon rind in the second. I did add one more teaspoon sugar for the lemon rind. Thank you for posting this recipe.

This is a very nice bread recipe, the orange zest works wonderfully with the cardamom .. I have also tried it with lemon zest and it was good too .. thank you!

delicious, easy to prepare, and made a nice 1 1/2 lb loaf. my family, that hates raisins loved this bread. the orange zest and cardamom give it a great flavour, and the zante currants i used kind of dissolved so they were not obvious lumps, and imparted their flavor. thanks barb, this is a keeper!