INGREDIENTS:

1/2 c. light brown sugar
1 c. milk
4 tsp. active dry yeast
3 c. flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
6 tbsp. softened butter (I use sweet)
1 egg
1 c. golden raisins
1/3 c. currants

DIRECTIONS:

Dissolve 1/2 teaspoon brown sugar in cup milk. Leave in warm place with yeast sprinkled on top until frothy. Sift flour, salt, cinnamon and a 1/4 teaspoon of cloves into a large bowl. Add the yeast mixture, butter, egg, remaining sugar, the raisins and currants. Mix to a soft dough.
Knead dough on a floured surface until glossy. Wrap in oiled plastic wrap and leave to rise until doubled. Knead dough again until smooth. Shape into thick sausage. Place on greased baking sheet; cover with oiled plastic until doubled. Brush with milk. Preheat oven to 400 degrees for 40 minutes. I bake at 375 degrees for 25-30 minutes.
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