Tuesday, 25 March 2014

Spiced fruit loaf

I love this bread! Perfect for breakfast, fresh or toasted with butter or jam.  You can use any dried fruit or seeds you like but apricot and cranberries are my favourite!


For the loaf:
  • 180g strong white bread flour
  • 180g plain flour
  • 1tsp cinnamon
  • 1tsp gingerbread spice (or mix of dried ginger, ground cloves and mixed spice)
  • 7g fast- action dried yeast (about 2tsp)
  • 1tbsp sugar
  • 1tsp salt
  • 1 egg 
  • 150-170 ml warm water
  • 200g dried cranberries
  • 150g dried apricots-  roughly chopped
  • zest of 1 orange
  • 1 egg for brushing
Put all dry ingredients in a large bowl, make a hole in the middle and pour in the water and one egg. Mix well.  Add dried fruit and mix again. Place the dough on a floured surface and knead well until smooth.  The dough should be wet- but not too sticky.  You can add couple of table spoons of water if needed.

Leave it to rise for 40-60 minutes until doubled in size.

Knead again quickly, then shape into a loaf and place in a floured tin.

Leave to rise again for about 20-30 minutes.

Brush with egg wash and bake in pre-heated oven at 190 C, for 35-45 minutes. Bread is ready when golden brown and sounds hollow when you tap it from the bottom.

Take out the oven and leave to cool.


No comments:

Post a Comment