Fruit bread

Is there anything better than the smell of bread baking in the oven? Well yes, there is. Cue the fruit loaf.  Perfect on a cold and wet Sunday afternoon with a cuppa, this rich and sweet bread will certainly warm your cockles.


You’ll need:
300ml milk heated to boiling point then left to cool until warm.
500g strong bread flour
200g mixed fruit
1tsp salt
7g quick yeast
75g caster sugar
50g very soft butter
3tsp ground cinnamon

Mix the flour, sugar, butter, cinnamon, salt and yeast together before drizzling in the warm milk. Mix in the fruit and knead the dough for 5 or so minutes on a floured surface until it’s smooth and elastic.

Put the dough in a greased bowl and cover loosely with clingfilm. Leave somewhere warm to prove for an hour or until doubled in size.

Knock the dough back and knead again. Divide into two and put in greased loaf tins. Leave to prove for another hour then bake at 180oC for about 30 minutes or until golden and hollow sounding when tapped on the underside.

Melt some apricot jam and use a pastry brush to glaze the top of the loaf. Enjoy warm with butter. 


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