Fruit bread
(06 Feb 2020)

Fruit Bread

Fruit bread

Recipe by Prue Leith
180g Dried fruit (any combination of raisins, sultanas, cranberries, cherries, apricots, prunes, figs, or candied peel)
180g Strong white flour
120g Whole wheat flour
1 Sachet (7g) fast action dried yeast
20g Caster sugar
1 tsp Table salt
1 Large egg, beaten
80ml Tepid whole milk
1. Roughly chop the dried fruit so that every piece of fruit is roughly the size of a raisin. Put the fruit into a heatproof bowl and pour boiling water over it. Leave it to soak for 20 minutes, then drain it well.
2. Combine all the ingredients, including the soaked fruit, in a mixing bowl. Add 50ml tepid water. Mix it to form a dough, then knead it vigorously by hand for 5–10 minutes, until it is smooth and elastic, and
the fruit is well distributed through the dough.
3. Cover the bowl with a clean tea towel and leave it at room temperature for 2 hours, giving it a quick knead just to deflate it after the first hour.
4. Heat the oven to 210°C/fan 190°C/gas mark 6–7. Grease the two long sides of a 450g (1lb) loaf tin and line the bottom and short sides with a single long strip of baking parchment.
5. Shape the dough into a loaf and put it into the lined loaf tin, seam-side down. Cover with a clean tea towel and leave at room temperature for 35–45 minutes, until it has puffed up and a finger gently poked into the top of it leaves a dent that springs back slowly.
6. Bake the loaf in the oven on the middle shelf for 15 minutes, then without opening the door, reduce the heat to 190°C/fan 170°C/gas mark 5 and bake it for a further 25 minutes. It should then be puffed up and golden. Remove it from the tin and tap the bottom. It should sound hollow when tapped on the base.
7. Remove from the oven and allow it to cool completely on a wire rack before serving or freezing. Divide the mixture evenly into the muffin cups of the pan. Bake for 20 minutes or until golden brown. When cooked, remove from the muffin pan. Serve with your favourite jam and freshly whipped cream.


You might also like:

» Curried peaches (05 Feb)

 Curried peaches

» Salmon breakfast bagel (05 Feb)

The most important meal of the day done right

[Click here for full recipe]

Salmon breakfast bagel
» Clover Nolac Creamy Tomato Pasta (03 Feb)

Bringing Italy to your kitchen!

[Click here for full recipe]

Clover Nolac Creamy Tomato Pasta

» Clover Classic burger Jaffles (31 Jan)

Lunch plans sorted

[Click here for full recipe]

 Clover Classic burger Jaffles


Follow eXpresso on Facebook


What would you like to see more on our website?
Tech trends
How To DIY

› Our presenters
› About Expresso
› Partners
› Fan Mail
› Gallery
› Competitions
› Social Media
› Expresso Contributors
› Suppliers
› Sports Personalities and Events
› Youth Sport
› Weekend Sports Review
› Home & Decor
› Fashion
› Beauty
› Charity
› Business
› Pets
› Mandela
› Fashion Fix
› Legal Advice
› Comedy
› Music
› Movies
› Celebrities
› On This Day
› Theatre
› Trending
› Local Entertainment
› My Hood
› Technology
› Whats new
› Gaming
› Cars
› Youtube
› Astronomy News
› Recipes
› Tips from Chef
› Culinary Tips
› Recipe Videos
› Health Tips
› Fitness Tips
› Pet Health
› Travel Experts
› Iconic Buildings
› Travel Tips
› Travel Packages
› Traffic Updates
› It's Here
› Recipes
› Advice for Parents
› Education
› Entertainment
› Young Achievers
› Baby Talk
Contact Us
› Weather
› Contact Us
› Careers
Privacy Policy | Terms of Use
© Copyright 2010 Expresso | Site created by  Fusia Web Services