Spicy fruit tea loaf

Spicy Fruit Tea Loaf
Yields 1
This make a great afternoon treat with tea or coffee or toasted for breakfast. Makes 1 medium sized loaf
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  1. 500g strong white flour
  2. 1 level tsp salt
  3. 1 tsp mixed spice
  4. ½ tsp ground cinnamon
  5. 1 sachet fast action yeast
  6. 50g golden caster sugar
  7. 350ml warm milk
  8. 1egg, beaten
  9. 50g softened butter
  10. 50g currants
  11. 50g sultanas
  12. 25g mixed candied peel, optional, use extra sultanas or currants
  1. Sieve the flour, spices and salt together and stir in the yeast and sugar.
  2. Rub in the butter.
  3. Combine the milk and the egg and pour it gradually into the flour mixture, stir well with wooden spoon.
  4. Begin to knead the dough and gradually knead in the dried fruit.
  5. When the fruit is fully combined knead the dough for 8-10 minutes, add a little more flour if the mixture is too sticky.
  6. Grease a loaf tin and knead the dough into an oblong shape and place in the pre-pared tin.
  7. During the proving time preheat the oven to 220C/gas mark 7.
  8. When the dough has doubled in size bake for 25-35 minutes, turn the heat down to 200C/gas mark 6 after 20 minutes. The loaves should be deep golden in colour when cooked.
  9. Leave to cool on a rack for at least 30 minutes before slicing.
  10. If you wish to make the individual tea cakes, roll out the dough onto 10 balls an flatten with your hand on a greased baking sheet. Leave to prove in a warm place for 35 minutes and bake for 20-25 minutes. Leave the heat at 220C/gas mark 7 for the whole of the cooking time.
City Cottage http://www.citycottage.co.uk/

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