Cinnamon and raisin fruit loaf
- December 2009
- For lots of people
- Takes 30 minutes to make, 25 minutes to cook, plus steeping and proving
This cinnamon and raisin fruit loaf recipe makes a sweeter alternative to a regular loaf of bread. It can be frozen too – just pop it in the toaster when you fancy a slice for a tasty breakfast or afternoon snack.
- 7.7g (4.1g saturated)
- 51.5g (18.2 sugar)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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