Cover currants and orange peel with rum or other liquid to soften.
In a separate container, heat butter, milk, vanilla, water and 1 T sugar to about 110F. Stir in yeast to dissolve and let sit until beginning to get bubbly.
Blend liquid/yeast mixture with flour, beaten eggs and 1/2 cup sugar until well mixed.
Add currant, orange peel mixture, then knead with dough hook or by hand until dough "pushes back" when pressed. Knead in additional flour if too sticky (or additional liquid if too dry).
Place in large bowl, then cover with damp dish towel and let rise in warm place until doubled, about 1 hour.
Punch down, then form into two loaves. Place in greased bread pans and let rise again, about 30 minutes.
Bake in 350F oven for about 40 minutes until golden and bread sounds hollow when tapped. Lightly cover bread top with aluminum foil if it is getting too brown (this is likely).
Notes
Makes two loaves. No candied orange peel in your pantry? Substitute another dried fruit and some orange zest...Adapted from James Beard
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.