It makes 2 loaves in approx 400g loaf tins and works with a range of dried fruits so just choose your favourite e.g. raisins, sultanas, currants, cranberries etc. The fat used is lard because it bakes with lovely soft crumb but butter can be substituted if you prefer.
- 60g milk
- 70g lard
- 35g syrup
- 900g strong white bread flour
- 13g active dried yeast
- 310g water
- 3 large eggs (180g)
- 7½g salt
- ½ level teaspoon each of ground ginger, nutmeg, cinnamon, cardamom
- 300g dried fruit
- 2 teaspoons grated orange zest
- 35g caster sugar
- 70g water
- Heat the milk until almost boiling; remove from the heat and stir in the lard and syrup to melt; set aside to cool but not set.
- Combine the flour, yeast, water, eggs and cooled milk-lard-syrup mix to form dough; rest for 10 minutes.
- Sprinkle the salt over the dough and knead until the gluten is partially developed. Add the spices and mix until evenly distributed. Then gently fold in the fruit and orange zest until evenly distributed.
- Rest the dough for approx 60 minutes until the dough is doubled in size. Meanwhile, grease 2 loaf tins.
- When the dough is proved, divide and shape into four equal sized boules; nestle two pieces side by side in each tin, seam side down. Cover and prove for approx 1 hour @ approx 24c until doubled in size.
- Approx 40 mins before the dough is proved, preheat the oven to 220oc and prepare the bun wash by dissolving the sugar in the water.
- When the loaves are proved, brush them with bun wash and bake for 17 minutes; then remove from their tins and bake for a final 3 minutes. Remove from the oven and set on a rack to cool.