Spicy fruit tea loaf
Spicy Fruit Tea Loaf
This make a great afternoon treat with tea or coffee or toasted for breakfast.
Makes 1 medium sized loaf
- 500g strong white flour
- 1 level tsp salt
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- 1 sachet fast action yeast
- 50g golden caster sugar
- 350ml warm milk
- 1egg, beaten
- 50g softened butter
- 50g currants
- 50g sultanas
- 25g mixed candied peel, optional, use extra sultanas or currants
- Sieve the flour, spices and salt together and stir in the yeast and sugar.
- Rub in the butter.
- Combine the milk and the egg and pour it gradually into the flour mixture, stir well with wooden spoon.
- Begin to knead the dough and gradually knead in the dried fruit.
- When the fruit is fully combined knead the dough for 8-10 minutes, add a little more flour if the mixture is too sticky.
- Grease a loaf tin and knead the dough into an oblong shape and place in the pre-pared tin.
- During the proving time preheat the oven to 220C/gas mark 7.
- 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.
- Leave to cool on a rack for at least 30 minutes before slicing.
- 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.
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