Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread. Made using Shipton Mill bread mix flour, it is enriched with ground almonds and bejewelled with cranberries and apricot pieces soaked in port.
We proved and baked it with the tin inverted over the dough to produce a fruity slice that's the perfect team mate for an Irish coffee, or a good cup of tea after a long Christmas tramp through the woods.
Makes a 1lb loaf
140g Shipton Mill bread mix flour
30g ground almonds
15g caster sugar
½tsp finely ground psyllium husk
¼tsp xanthum gum
pinch of salt
6g gluten-free dried yeast
100g warmed milk
30g melted salted butter
30g white marzipan
¼tsp vanilla essence
1tbsp port or rum
20g dried cranberries
20g dried apricot pieces
20g chopped glace cherries
20g mixed peel
zest of ½ an orange
rice flour for shaping
extra melted butter and icing sugar for dusting
Butter a 1lb loaf tin really well, and prepare and butter some baking parchment on baking sheet. Pre-heat fan oven to 180℃ half an hour before baking.
1. Weigh the dried fruit into a bowl, add the tablespoon of port or rum, the orange zest and the vanilla essence and stir well. Leave to steep for at least one hour.
2. Dissolve the yeast in the warm milk and stir well.
3. Weigh the flour and the ground almonds into a bowl, add the xanthum gum, the psyllium husk, the salt and the caster sugar, and dry whisk everything together thoroughly.
4. Add the warm milk and yeast, the soaked fruit and the melted butter to the flour mixture and knead with an electric hand whisk fitted with a dough hook. You can also do this with your hands, but it will be sticky - don't be put off.
5. Sprinkle a work surface with rice flour and shape the dough into a flat rectangle the same length as the tin, but wider.
6. Roll the marzipan into a sausage the same length as the tin.
7. Place the marzipan lengthways on the dough, wet the surface of the dough around the marzipan, then fold up the edges to make a log with the marzipan in the middle, turn the log so that the fold is underneath. Sprinkle the rice flour on the work surface to prevent it from sticking.
8. Use a fish slice to transfer the dough to the prepared baking parchment, invert the buttered tin over the dough, and leave to prove in a warm place for 2½ hours. Don't lift the tin again until the loaf is fully baked.
9. Put the baking sheet into the pre-heated oven and bake the loaf for 45 minutes.
10. Remove the tin and bake the loaf for a further 5 minutes.
11. Remove from the oven and place on a rack to cool.
12. Leave to cool for half an hour, then brush the loaf with the extra melted butter, and sieve all over with icing sugar. It looks great finished off with a few puffs of edible silver sugar dust.
13. Wait until completely cool - a few hours - before slicing.
Added by: gfshiptonmill
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers