Homemade Fruit Loaf

  • Homemade Fruit Loaf
  • Homemade Fruit Loaf
  • Homemade Fruit Loaf
  • Homemade Fruit Loaf
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes

Ingredients

  • 600 g strong bread flour
  • 2 tspn bread improver
  • 1 tspn salt
  • 2 tspn cinnamon - ground
  • 1 tspn mixed spice
  • 1 x egg
  • 2 cups raisons/sultana's or mixed fruit
  • 1 Tbls yeast
  • 1/4 cup brown sugar
  • 1 Tbls butter, melted
  • 225 ml boiling water
  • 225 ml milk

Method

Grease a bread tin and set aside. Alternatively set up your bread maker under “dough” setting to mix the dough for you or under bread setting to do the whole process.
In a bowl place the yeast, two teaspoons of the brown sugar, butter, water and milk. Set aside in a warm place for 10 – 15 min until the yeast mixture begins to froth.

In a bowl (or bread mixer bucket) place in this order: salt, flour, bread improver, remaining brown sugar, spices, egg & dried fruit.
Pour over the frothed yeast mixture and mix until a dough forms. (*Alternatively set your bread maker to bread setting and press start).

Knead dough on a floured surface for 5 – 10 min until silky and smooth.
Turn your oven on for 40 sec on high and turn off.
Place dough in an oiled bowl, place a tea towel over the top and place the bowl into the warmed oven. (*This creates a warm environment for the dough to rise) Leave in the oven for 1 – 1 ½ hours or until doubled in size.

Remove the dough from the bowl and knead on a floured surface for another 5 min to expel all the air in the dough.
Place the dough into the greased bread tin and place back into the oven uncovered for about an hour or until the dough has risen 2 cm above the tin.

Turn the oven on to about 175 – 180 degrees, fan forced (or 200 – 205 degrees normal oven) Cook for about 40 min or until bread sounds hollow when tapped.
Set tin aside for 5 min to cool before turning out onto a cooling rack.

Leave bread overnight wrapped in a tea towel before slicing the next day.

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  • Looks nice and fluffy.

    Reply

    by ANNA LINHART on 07/05/2013, 17:45
    ANNA LINHART