Fruit and Raisin Bread

Name: Fruit and Raisin Bread
Yield: Makes 2 loaves
Cuisine: Australia
Ingredients: 1 egg yolk; 1 large (61 g) egg, beaten; extra flour; 100 g dried figs, sliced; 1 teaspoon sea salt; 500 g bread flour; 100 g seedless raisins; 100 g dried apricots, sliced; 250 ml warm milk; 100 g brown sugar; 25 g compressed fresh yeast; 1 teaspoon ground cinnamon

Preparation info

Makes
2
loaves

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

The fruit makes this quite a dense bread. Its character will be different from the other savoury breads given here, which are lighter in texture. It is delicious for breakfast toasted and served with your favourite jam, or sliced and served with Muscat-Poached Fruit and clotted cream for dessert.

Ingredients

100 g dried figs, sliced
100 g dried apricots, sliced
100

Australian
Oceania
Australia
Dessert
Breakfast
Bread
Vegetarian

Method

Put the figs, apricots and raisins in a bowl and cover with boiling water. Allow to sit for 5 minutes until the fruit has been reconstituted. Strain the fruit and throw out the water.
Mix the flour, salt, cinnamon and fruit in the bowl of an electric mixer with a dough hook.
Dissolve the yeast and sugar in the warm milk and pour into the dry ingredients.