- Serves: 12
- Cook Time: 40 minutes
- Prep Time: 30 minutes plus 3 hours rising time
- Effort: hard
- 500 g strong bread flour
- 10 g instant yeast
- 75 g caster sugar
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp mixed spice
- 1 large egg, beaten
- 50 g butter, softened
- 120 ml milk, warmed
- 130 ml tropical juice, such as Tropicana
- 50 g dried apricots, chopped
- 50 g dried figs, chopped
- 50 g dried pineapple, chopped
- 50 g sultanas
Tips and Suggestions
To 'knock the dough back' is often termed punching down the dough. Just give it a good jab with your fist a couple of times and a bit of a knead to get all the extra air out so you can shape it.
You can use any dried fruit in this recipe, try dried apple, prunes or cranberries
1. Place the flour in a large bowl, then add the yeast, sugar, cinnamon, ginger and mixed spice and mix well to combine. Beat together the egg and melted butter before pouring in the warm milk. Add this to the dry ingredients then use the end of a wooden spoon to stir everything together adding tropical juice as you go until you have managed to incorporate all the flour . Once it comes together tip it out onto a clean work surface and kneed until it becomes springy. If the dough is a little wet add a little more flour.
2. When the dough is ready, place it into a clean bowl and cover with a tea towel. Leave it to double in size in a warm place. This will take 2-3 hours.
3. Preheat the oven to 180C/160C fan/gas 4. Once the dough has doubled in size, knock the dough back then kneed in the dried fruit.
4. Once it is all incorporated well, shape into a 900g greased loaf tin. Leave it in the tin to rise for another hour in a warm place before placing it into the oven for 35-40 minutes, or until the bottom sounds hollow when tapped.
5. Once cooked, remove from the tin and leave to cool slightly before slicing and serving with salted butter.
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