This yummy fruit loaf can be frozen and then toasted when required. Perfect for breakfast on a special occasion, like Christmas.
Ingredients
- 30g dried cherries
- 125g mixed golden sultanas and raisins
- 50g dried apricots, finely chopped
- 250ml strong Lady Grey tea, cold
- 400g strong white bread flour, plus extra for dusting
- 7g sachet (2 tsp) active dried yeast
- 1 tsp ground cinnamon
- 2 tbsp caster sugar, plus extra for dusting
- ½ tsp salt
- Grated zest of 1 orange
- 55g butter, melted and cooled slightly, plus a little extra for brushing
- 1 medium free-range egg, beaten
- 150ml full-fat milk, warmed
- Oil, for greasing
Method
- 1. Place the cherries, sultanas, raisins and apricots in a large bowl, pour over the tea and leave to steep for a couple of hours before draining well.
- 2. Sift the flour into a large bowl, add the yeast, cinnamon, sugar, salt and orange zest, and stir to combine. Make a well in the centre and set aside. In a separate bowl, combine the butter, egg and milk, then pour into the well in the flour mixture. Use a wooden spoon to mix to a soft dough. When the dough has nearly come together, add the fruit and combine.
- 3. Turn out onto a lightly floured surface and knead for 10 minutes, until the dough is elastic and smooth, adding a little extra flour if it’s too sticky. Place the dough in a large, well-oiled bowl, cover with well-oiled cling film and leave in a warm place for 45 minutes or until doubled in size.
- 4. Knock back the dough by punching it gently, then transfer to a lightly floured surface. Shape the dough into an oblong or round and place in a lightly greased and floured 900g loaf tin. Cover with oiled cling film and leave to rise for 30 minutes or until doubled in size.
- 5. Preheat the oven to 200°C/fan180°C/gas 6. Brush the top of the bread with melted butter and scatter with a little sugar. Bake in the oven
- for about 25 minutes until the top is golden brown and the loaf makes a hollow sound when tapped on the bottom. Cool on a wire rack.
Nutritional info
Per 100g: 292kcals, 7.7g fat (4.1g saturated), 7.4g protein, 51.5g carbs, 18.2g sugar, 0.4g salt
Chef's tip
To freeze: cool completely, wrap tightly in cling film, then foil, and freeze for up to 3 months. Defrost fully before serving. You could slice the loaf before freezing, then heat frozen slices in the toaster, as and when you need them.