| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Breads, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Strong white bread flour |
| 1/4 |
oz |
Easy-blend yeast |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground allspice |
| 4 |
tb |
Sugar |
| 1 |
pn |
Salt |
| 2 |
|
Eggs; lightly beaten |
| 1/4 |
lb |
Butter; melted |
| 8 |
tb |
Milk; warm |
| 1/2 |
lb |
Prunes; cut into sultana-size pieces |
| 2 |
oz |
Currants |
| 2 |
oz |
Sultanas |
INSTRUCTIONS
Using a food-mixer or processor or your hands, mix and knead all the
ingredients except the dried fruits to a smooth and elastic dough. Cover
and leave to rise until doubled in size - about 1 hour in a warm room.
Knock back the risen dough and knead again briefly, gradually working
in the dried fruits until evenly 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) until puffy and light.
Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50
minutes. Take the loaves out of the tins and return them to the oven for a
further 10 minutes or so as necessary - the bread will sound hollow when
tapped on the base if it is properly cooked. Makes 2 small loaves.
Source: Philippa Davenport in "Country Living" (British), March 1989.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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