Spiced Fruit Loaf

How to make a delicious spiced fruit loaf,  simple step by step instructions from start to finish

Ingredients

Method

  • 400g / 14oz Strong white bread flour
  • 230g /mls/ 8oz Milk (2% / Semi skimmed)
  • 120g / 4oz Mixed fruit
  • 1 large egg (beaten)
  • 30g / 1oz Vegetable oil or softened butter
  • 40g / 1½oz Sugar
  • 8g / 2tsp Mixed spice (Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger.)
  • 7g Instant or active dried yeast
  • 4g / ½tsp Salt
  • Glaze ingredients
  • 20g hot water
  • 20g Sugar
  • Start the recipe by first proofing the yeast by adding it to the 40°C /104°F milk and sugar and egg, set it aside until it foams up.
  • Mix all of the dry ingredients together in a separate bowl and mix thoroughly.
  • To a stand mixer add the yeast mixture, oil, and flour mixture.
  • Using the dough hook knead the dough on the slowest speed until it releases from the sides of the bowl, this could anywhere from 10 to 15 minutes.
  • Turn out the dough onto a floured surface and form into a ball, place the dough ball into a lightly oiled bowl cover and allow to rise for at least 1 hour.
  • Grease a 900g / 2lb Loaf tin/pan
  • After the 1 hour the dough should have at least doubled in size, knock it back and form it into a fat sausage shape and place it in the greased loaf pan/tin.
  • Sprinkle a little flour on the dough and cover it with lightweight dry tea towel, set you timer for 1 hour, this time may vary depending on the temperature of your kitchen.
  • When there’s only 10 minutes left on your timer, preheat your oven to 180°C / 355°F/Gas mark 4.
  • When the dough has risen to 1½in / 40mm above the top of the loaf pan/tin get it into the preheated oven and set your timer for 30 minutes.
  • When the times up get it out of the oven, remove it from the tin and place the loaf on a wire rack.
  • While the loaf is still hot brush the glaze on the top of the loaf with a 50/50 sugar and water syrup, see ingredients list for the glaze quantities, if you prefer you can use lemon juice instead of water to make up the glaze.
  • Allow to completely cool, about 30 minutes.
  • Slice and serve with butter and or jam.
  • Enjoy.

Equipment & products used in my kitchen