Christmas spiced fruit bread Recipe
Ingredients
2 teaspoons mixed spice
1 teaspoon ground cinnamon
2 teaspoons olive oil
Extra flour, for dusting
Butter, to serve
1/2 cup roughly chopped dried figs
1/4 cup sultanas
1/4 cup dried cranberries
2 tablespoons mixed peel
1 teaspoon finely grated orange rind
1 tablespoon orange juice
2 tablespoons port
7g sachet dried yeast
2 tablespoons brown sugar
1 1/2 cups Lighthouse bread and pizza plain flour
1 1/2 cups wholemeal plain flour
1/2 cup chopped walnuts
1/2 teaspoon sea salt
Christmas spiced fruit bread Recipe
Method
Step 1
Place figs, sultanas, dried cranberries, mixed peel, orange rind, juice and port in a large bowl. Cover with plastic wrap. Set aside for 2 hours to allow flavours to develop.
Step 2
Place yeast, 2 teaspoons brown sugar and 1 cup warm water in a jug. Whisk until yeast has dissolved. Set aside in a warm place for 10 minutes or until frothy.
Step 3
Sift plain flour into a bowl. Add wholemeal flour, walnuts, salt, mixed spice, cinnamon and remaining sugar. Stir to combine. Make a well in centre. Add yeast mixture, oil and fruit to well. Stir until a sticky dough forms. Turn onto a lightly floured surface. Knead for 8 minutes, adding extra flour if needed, until smooth and elastic. Place in a lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
Step 4
Preheat oven to 190°C/170°C fan-forced. Lightly grease a large baking tray. Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a 22cm long oval. Place on prepared tray. Cover with plastic wrap. Set aside in a warm place for 45 minutes or until doubled in size.
Step 5
Using a sharp knife score 3 diagonal slits in top of dough. Lightly dust with flour. Bake for 25 to 30 minutes or until browned and loaf sounds hollow when tapped. Transfer to a wire rack to cool. Serve with butter. Store leftover bread in an airtight container for up to 3 days.
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