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Christmas Fruit Loaf
- Difficulty
Easy
Published 1975
An eighteenth-century recipe from an Edinburgh manuscript.
Ingredients
1 lb. ½ k. ½ teaspoon
Method
Sieve the flour and salt together. Mix the yeast with a very little of the warm milk and water. Rub the fat into the flour, make a well in the centre, pour in the yeast and allow to sponge for 20 minutes. Add the rest of the ingredients, beat very thoroughly until a soft dough is obtained. Grease and warm 3 loaf tins and half-fill with the dough. Put to rise in a warm place until the dough come
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