Bread & Yeast Recipes > Traditional Fruit Loaf
1 teaspoon ground cinnamon
1 teaspoon mace
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
8oz dark soft brown sugar
4oz butter
4oz lard
1oz fresh yeast or 1/2 oz dried yeast
3/4 pint half and half tepid milk and water
1 egg beaten
12oz currants
6oz raisins
6oz sultanas
2oz chopped mixed peel
(see measure conversions for more information)
- Stir in all of the sugar except 1 teaspoonful.
- Rub in the lard and butter into the flour and sugar mixture.
- Mix the yeast with the 1 teaspoonful of sugar and the milk and water and leave until frothy.
- Add the yeast mixture to the flour mixture.
- Stir in the egg to form a soft dough.
- Knead well.
- Cover and leave to rise for 1 hour.
- Work the dried fruit and peel into the dough and kneading well.
- Divide the dough into two and put into 2 well- greased 2lb loaf tins.
- Cover and leave for 45 minutes.
- Bake at 220 degrees C. for 20 minutes.
- Reduce the oven to 190 degree C. and bake for one more hour.
- Cool on a wire rack.
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Comment Script
How to make traditional fruit loaf:
Positively bursting with fruit and fragrant with spices this loaf can be eaten plain or with butter and jam.
Ingredients
1lb 12oz strong plain flour, sifted1 teaspoon ground cinnamon
1 teaspoon mace
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
8oz dark soft brown sugar
4oz butter
4oz lard
1oz fresh yeast or 1/2 oz dried yeast
3/4 pint half and half tepid milk and water
1 egg beaten
12oz currants
6oz raisins
6oz sultanas
2oz chopped mixed peel
(see measure conversions for more information)
Method
- Sift the flour and spices into a bowl.- Stir in all of the sugar except 1 teaspoonful.
- Rub in the lard and butter into the flour and sugar mixture.
- Mix the yeast with the 1 teaspoonful of sugar and the milk and water and leave until frothy.
- Add the yeast mixture to the flour mixture.
- Stir in the egg to form a soft dough.
- Knead well.
- Cover and leave to rise for 1 hour.
- Work the dried fruit and peel into the dough and kneading well.
- Divide the dough into two and put into 2 well- greased 2lb loaf tins.
- Cover and leave for 45 minutes.
- Bake at 220 degrees C. for 20 minutes.
- Reduce the oven to 190 degree C. and bake for one more hour.
- Cool on a wire rack.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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