I found my old recipe book yesterday, and found a cut out and stuck in recipe for fruit loaf which I’d never actually tried, so, full of energy for a change and bored out of my skull, I made one yesterday evening.
I’ve just eaten a slice of this, and it’s not bad. Not bad at all Bill toasted a slice for his breakfast and said it was good, although he’ll eat anything that’s not nailed down, so don’t take his word for it!
You end up with a light, but close textured loaf. The best thing about this recipe is that you can add fruits and spices to taste. I think an ounce or so of chopped up pecan nuts would also add to the flavour. I kept to the basic recipe because it was a first try, and I would say it has distinct possibilities for tailoring it to your taste. A dash of cinnamon or mixed spice would turn it into a very seasonal loaf.
PS Cochise. This seems to be a very responsive mix, so you don’t have to hang around for hours waiting for it to rise.
1lb strong white bread flour
1 ounce of soft light brown sugar
1 level teaspoon of sa
2 ounces of soft butter
4 ounces of dried fruit of your choice – I used half currants half sultanas.
7 fluid ounces of tepid half milk, half water
One packet of dried yeast
1 lightly beaten egg. [optional.] I forgot to put one in, and it didn’t seem to hurt it.
Finely grated peel of one lemon.
(1) Put the warm liquid in a mixer with the yeast – or whisk by hand.
(2) Whisk in enough flour to the yeast mixture to form a batter.
(3) Cover the batter with a damp cloth and leave for 20 mins.
(4) Add all the remaining ingredients to the liquid mixture. Either use a mixer to form the dough or work it in by hand. If the mixture is a little dry, gradually add some more water - I made a medium sticky mix.
(5) After the dough is mixed, turn it out onto an oiled board and knead briefly.
(6) Cover with a damp cloth and leave in a warm place until it’s doubled in size.
(7) Tip from the bowl, knead briefly and put it in a bread tin.
(8) Cover with a damp cloth and leave to double in size.
(9) Put into a very hot [bread temperature] oven and bake for 35 minutes.