Cinnamon and raisin fruit loaf

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
6. 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.