Oxfordshire Cakes

Ingredients

• 0.5 cup warm beer (105º to 115º)
• 1.5 cups currants dried
• 0.3 cup cooking sherry dry
• 2 packages yeast dry
• 1  eggs 
• 1  egg yolk 
• 4 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon mace 
• 6 tablespoons butter chilled cut into small pieces
• 1 teaspoon nutmeg freshly grated
• 1 cup raisins 
• 1 teaspoon salt 
• 1 cup evaporated skimmed milk 
• 1 cup sugar 
• 1 teaspoon sugar 
• 0.5 cup warm water (105º to 115º)
• 4 cups flour whole-wheat

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Combine first 3 ingredients in a large bowl; stir well. Set mixture aside.
2. Dissolve yeast and sugar in warm water and beer; let stand 5 minutes.
3. Combine flours and next 6 ingredients in a large bowl; cut in chilled margarine with a pastry blender.
4. Add milk and next 4 ingredients to currant mixture; stir well. Stir in yeast mixture, and add to flour mixture, stirring until a soft dough forms.
5. Turn dough out onto a floured surface; knead until elastic (about 20 minutes).
6. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled.
7. Punch dough down, and divide into 32 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until puffy.
8. Bake at 350 for 20 minutes or until lightly browned.
9. Let cool on wire racks.
10. Note: To make loaves instead of rolls, punch dough down, and divide in half; shape each portion into a round loaf.
11. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until puffy.
12. Bake at 325 for 1 hour or until loaves sound hollow when tapped.
13. Let cool on wire racks.