Yule Loaf Recipe
A fruity loaf traditionally baked at Christmas, harking back to ancient times when the celebration was called Yuletide.
- 3/4 tablespoon fresh yeast or equivalent dried yeast
- 1/2 pint lukewarm water
- 1lb strong white flour
- pinch salt
- 8oz sugar
- 8oz butter
- 6oz currants
- 4oz mixed candied peel
- 2 eggs, beaten
- 2 teaspoons grated nutmeg
- Sift the flour and salt into a large, warmed mixing bowl.
- If using dried yeast add 1 teaspoon of sugar to the 1/2 pint of lukewarm water and sprinkle the dried yeast into this.
- If using fresh yeast simply dissolve the yeast into the lukewarm water.
- The dried yeast has to be left for a few minutes to froth up.
- Add the yeast and water to the flour and stir.
- Cover with a clean cloth and leave to stand in a warm place for 1 hour.
- Cream the butter and sugar together and add this with the peel, eggs, currants and nutmeg to the flour and yeast mixture.
- Stir very thoroughly.
- Pour the mixture into a well-greased large loaf tin.
- Cover with a clean cloth and leave in a warm place until risen to the top of the tin.
- Bake for about 2 hours at 180 degrees centigrade (see temperature conversions).
- The loaf should be golden in colour and firm to the touch. Cool and keep for about 3 weeks before using.
Prep Time: 90 minutes
Cook Time: 120 minutes
Yield: makes 1 loaf