Post by Rosie on Feb 17, 2011 12:52:03 GMT
This recipe is from 'River Cottage' and it's lovely!!
75g Raisins
125g Sultanas
50dried apple(i didn't have any so didn't use it)
500g strong white flour
150ml warm milk
100g soft butter
100g golden caster sugar
2 medium eggs
7g easy bake yeast
1tsp salt
1tsp all spice
1tsp cinnamon
1tsp vanilla extract
60 chopped nuts
1tsp preserved stem ginger
zest 1/2 orange
Optional....
2tsp mixed peel
Soak raisins, sultanas and apple(if used) overnight (must admit i didn't do this and the bread was still great!)
Put flour,milk,butter,sugar,eggs yeast, salt,spices and vanilla in to your bread machine and let it mix and knead. DON'T let it rise in the machine as there is too much dough, take it out and leave to rise till doubled in size.
Knock back the dough(i love doing that with the dough!!) and pat flat. sprinkle the fruit, nuts,ginger and orange zest over the dough and roll it up, knead to mix in all the fruit etc.
Divide the dough into seven pieces and roll each piece into a ball. Place the balls into a greased and floured 20cm cake tin. Cover loosely with oiled cling film and leave to prove in a warm place for about an hour.
if you want to you can sprinkle brown sugar on top of the bread before you bake it.
Preheat oven to 160oC/gas mark 2 1/2 and bake for 45/60 minutes.
75g Raisins
125g Sultanas
50dried apple(i didn't have any so didn't use it)
500g strong white flour
150ml warm milk
100g soft butter
100g golden caster sugar
2 medium eggs
7g easy bake yeast
1tsp salt
1tsp all spice
1tsp cinnamon
1tsp vanilla extract
60 chopped nuts
1tsp preserved stem ginger
zest 1/2 orange
Optional....
2tsp mixed peel
Soak raisins, sultanas and apple(if used) overnight (must admit i didn't do this and the bread was still great!)
Put flour,milk,butter,sugar,eggs yeast, salt,spices and vanilla in to your bread machine and let it mix and knead. DON'T let it rise in the machine as there is too much dough, take it out and leave to rise till doubled in size.
Knock back the dough(i love doing that with the dough!!) and pat flat. sprinkle the fruit, nuts,ginger and orange zest over the dough and roll it up, knead to mix in all the fruit etc.
Divide the dough into seven pieces and roll each piece into a ball. Place the balls into a greased and floured 20cm cake tin. Cover loosely with oiled cling film and leave to prove in a warm place for about an hour.
if you want to you can sprinkle brown sugar on top of the bread before you bake it.
Preheat oven to 160oC/gas mark 2 1/2 and bake for 45/60 minutes.
