Instructions

1. Sift together flour, sugar spices, and salt into a small mound on a clean counter or sturdy table, and create a small well in the middle. Place butter and milk in a small saucepan, and heat until milk is warm but not hot and butter is melted. In a separate small mixing bowl, whisk together 1 teaspoon sugar with yeast; stir in half of warm milk mixture, then add beaten egg. Stir to combine, then pour into prepared well in flour. Sprinkle a tiny amount of flour over top of liquid, then leave for about 20 minutes or until liquid is frothy and active.

2. When yeast is activated, as the remaining milk to the well and slowly begin to mix into a rough dough. When dough begins to come together, sprinkle work surface with flour, then top dough with raisin and currants; knead until fruit is just combined. Place dough ball in a large, lightly-greased mixing bowl and cover tightly with cling film; place in a warm area to prove until dough is doubled in size, about 1 to 1 1/2 hours. While dough proves, preheat the oven to 400 degrees.

3. Punch out air and knead again until smooth, then form into a loaf shape. Turn out dough into a well-greased loaf pan; bake for 40 minutes or until loaf sounds hollow when tapped or a sharp knife stuck in the center comes out clean. Cool on a wire rack completely before serving.