Fruit Loaf

Name: Fruit Loaf
Prep time: 10 min
Total time: 10 min
Cuisine: United Kingdom
Ingredients: 350 g/12 oz/3 cups wholewheat flour; 1 sachet micronized/active dry yeast; 1 sachet micronized/active dry yeast; 25 g/1 oz/2 tablespoons soft brown sugar; 100 g/4 oz/⅔ cup currants; 50 g/2 oz/4 tablespoons butter; 150 ml/5 fl oz/⅔ cup milk; 2 teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed; 2 teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed; 1 egg, beaten; 1 tablespoon caster/superfine sugar; 1 teaspoon salt; 2 teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed; 2 teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed; 2 teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed; 1 tablespoon milk; 1 tablespoon caster/superfine sugar

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This is a typical English fruit bread, excellent for breakfast, tea or snacks. It is equally good toasted. This recipe can be further enriched by doubling the amount of dried fruit.

Ingredients

100 g/4 oz/⅔ cup currants
50 g<

Europe
United Kingdom
Snack
Vegetarian
Winter
Bread
Breakfast

Method

Place the currants and butter in the milk and warm a little. Mix the flour, yeast, sugar, salt and spices together. Add the milk mixture and the egg. Stir well and knead for 5 minutes. Butter a 450 g/1 lb