Lincolnshire Plum Bread
Yield
2 loavesPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bread flour
|
|
| ¼ | ounce |
yeast, active dry
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
allspice
ground |
|
| 4 | tablespoons |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| ¼ | pound |
butter
melted |
|
| 8 | tablespoons |
milk
warm |
|
| ½ | pound |
prunes
cut into pieces |
|
| 2 | ounces |
currants
|
|
| 2 | ounces |
golden raisins
sultanas |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bread flour
|
|
| 7.2 | ml/g |
yeast, active dry
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
allspice
ground |
|
| 6E+1 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 113.4 | g |
butter
melted |
|
| 1.2E+2 | ml |
milk
warm |
|
| 226.8 | g |
prunes
cut into pieces |
|
| 57.8 | ml/g |
currants
|
|
| 57.8 | ml/g |
golden raisins
sultanas |
|
Directions
Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough.
Cover and leave to rise until doubled in size - about 1 hour in a warm room.
Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed.
Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins.
Cover and leave to prove (rise) until puffy and light.
Bake on a preheated baking sheet at 375℉ (190℃). for 40 to 50 minutes.
Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked.
