absolutely awesome fruit bread
24 October 2009
This is my fruit bread recipe which is an amalgam of several recipes and some remembered wisdom. Without wanting to sound conceited, it really is awesome. I made some last weekend and resolved to make it more often.
1/4 cup sugar
150ml hand-hot water
1 tbsp dried yeast
3 1/2 cups of flour
3 tsp mixed spice
1 egg, lightly beaten
50g butter, melted
At least 2 1/2 cups of dried fruit – you can use whatever takes your fancy. In the picture above, I used half a cup each of sultanas and mixed peel, and made the rest up from dried figs, prunes, dried apricots, and dried cranberries.
Mix 1 tsp of sugar with the warm water, and add the yeast. Leave to stand until it has a thick foamy head on it, like a pint of Guiness.
Mix the remaining sugar with the flour and mixed spice. Add the fruit, and mix around with your hands so that all the fruit is coated with flour (this stops it sinking when the bread cooks).
Stir the milk into the melted butter.
Make a well in the middle of the dry ingredients and add the milk/butter, the yeast/water and the egg. Mix until a stiff dough forms. If it’s a bit dry, add a touch more water.
Knead the dough by hand for about 5 minutes or until it’s springy and smooth.
Put the dough back in the bowl, pop the bowl in a plastic bag, and leave in a warm place for an hour or until it’s doubled in size.
Knead the dough back to its original size again and shape into a loaf
Place the dough in a greased loaf tin, put the tin in the plastic bag and stand in a warm place for about 25 minutes.
Meanwhile, pre-heat the oven to 200C.
Bake the loaf for 30 minutes – it should sound hollow when you tap the top, and the top should be a nice light brown colour.
If willpower allows, let it cool in the tin. If not, eat slices straight away with butter and enjoy licking the melted butter off your fingers afterwards.