A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day
- Cooking Time Prep 30 mins
Cook 20 mins - Skill Level Moderately easy
- Servings Makes 2 x 2lb loaves, each cuts into 8 slices
Kcalories
190
Protein
5g
Carbs
36g
Fat
4g
Saturates
2g
Fibre
2g
Sugar
14g
Salt
0.35g
- For the dough
- 450g strong white flour, plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g caster sugar
- 150ml warm milk
- 1 egg, beaten
- 50g unsalted butter, melted, plus extra for greasing
- oil, for greasing
- For the spices
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- For the dried fruit
- 50g dried apricots, chopped
- 50g dried figs, chopped
- 50g pitted dates, chopped
- 50g sultanas
- 50g glacé cherries, chopped
- juice 1 orange
- Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough-start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size-this will take about 1 hr depending on how warm the room is.
- Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Bake for 20 mins, then cool in the tins before turning out and slicing.
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