the recipe is actually for raisin bread but i turned it into fruit bread with a bag of mixed dried fruit because it was all we had, but i think it tastes extra nice with all the variety - my brother even said it tastes like english pannetone, high praise indeed! the recipe comes from Hugh's River Cottage Family Cookbook, which i was given when i was a wee girl and have loved ever since!
i like to this this bread is much richer and dessert-ier with the inclusion of the milk and the egg, it sort of enriches it.
500g Strong White Bread Flour
2 tsp Salt
2 tsp Fast Action Yeast
150g Raisins or Mixed Dried Fruit
125ml Warm Water
2 tbsp Orange Marmalade
1 tbsp Sugar
2 tbsp Water
Put the flour, yeast, salt and fruit in a large bowl.
Mix the water, milk and egg in a jug, pour into the flour mixture and add the marmalade.
Stir with a spoon until its too difficult to stir, and tip out onto a floured surface.
Knead for 10-15 minutes, adding more flour if its really sticky, until its smooth and elastic, and bounces back when you poke a finger into it.
Leave the dough to double in size covered for 2 hours in a warm, dry place.
Punch the air out of the dough and knead lightly for a couple of seconds.
Shape into a tight sausage shape, and place in a greased loaf tin.
Leave to rise again for 20-25 minutes.
Place in a preheated oven at 220 degrees for 15 minutes, then turn down to 190 degrees for 15-25 minutes.
Take out when smelling lovely and giving a hollow sound when you tap it on the bottom.
Dissolve the sugar in the water over a gentle heat, and then bubble away for a minute or two.
Brush over the warm loaf.
Enjoy slightly warm and sticky with salted butter and a hot cup of your favourite tea! yumsss