Wednesday, 6 February 2013

Fruit Loaf

This bread should come with a health warning, not that it's particularly difficult to make, it's just impossible to stop once you've had that first buttered slice, delicious! I found the recipe in a book my Mother in Law Sandra gave me (she always gives me the best books, Thank you Sandra). It is the Paul Hollywood's "How To Bake" book and I can highly recommend it!

500g strong white flour,
plus extra for dusting
10g salt
10g instant yeast
40g soft butter
50g caster sugar
3 medium eggs,
lightly beaten
160 ml warm milk
160ml cool water
100g sultanas
80g raisins
60g ready to eat apricots, chopped
60g mixed peel
1/2 tsp ground cinnamon

For the icing:
100g icing sugar, sifted
Finely grated zest of one lemon
2-3 tsp water

Put the flour in the bowl of a mixer, fitted with a dough hook, add the salt to one side and the yeast to the other. Add the butter, sugar, eggs, milk and half of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water. Mix on medium speed for a further 5 minutes. The dough should be elastic and soft to touch, if it breaks easily continue mixing for another 2 minutes. Add the dried fruits, mixed peel and cinnamon and continue mixing for 2 minutes. Cover the bowl and leave for at least 1 hour until doubled in size, it's fine to leave for up to 3 hours.
Tip the dough onto a floured surface and knock back by repeatedly turning in on itself until smooth. Divide into two pieces and form each into a ball, place these on a lined tray and cover. Leave for at least an hour, or until the dough has doubled in size. Preheat the oven to 210C. Bake the loaves for 20 minutes or until the loaves sound hollow, when tapped on the base. Transfer to a wire rack.
Put the icing sugar and lemon zest in a bowl. Slowly add the water, until the mixture is that of batter. Brush this mixture over the top of each warm loaf and cool completely before cutting, Enjoy!

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