Print
Email
Add a photoServings: 1
Ingredients
- 1 lb Strong white bread flour
- 1/4 ounce Easy-blend yeast
- 1 tsp Grnd cinnamon
- 1 tsp Grnd allspice
- 4 Tbsp. Sugar
- 1 pch Salt
- 2 x Large eggs, lightly beaten
- 1/4 lb Butter, melted
- 8 Tbsp. Lowfat milk, hot
- 1/2 lb Prunes, cut into sultana-size pcs
- 2 ounce Currants
- 2 ounce Sultanas
Directions
- Using a food-mixer or possibly processor or possibly your hands, mix and knead all the ingredients except the dry fruits to a smooth and elastic dough. Cover and leave to rise till doubled in size - about 1 hour in a hot room.
- Knock back the risen dough and knead again briefly, gradually working in the dry fruits till proportionately distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) till puffy and light.
- Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 min. Take the loaves out of the tins and return them to the oven for a further 10 min or possibly so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked.
- Makes 2 small loaves.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
