Marmalade Fruit Bread
| Published: 24th January 2008 20:05 |
Simply the best fruit bread ever. The marmalade adds an extra dimension of flavour that makes this bread simply wonderful. Eat hot with lots of butter or cold without anything. This bread also make a fantastic base for a bread and butter pudding.
Makes: 1 loaf
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients
500g strong white flour, plus extra for dusting
1 tbsp Salt
150g Raisins
25g Mixed peel, chopped
20g Fresh yeast (or 1 sachet easy blend yeast)
125ml Warm water
125 ml Warm milk
1 Large Egg
3 tbsp Orange Marmalade
A little Vegetable oil to grease the tin
To glaze:
1 tbsp Sugar
2 tbsp Water
1 tbsp Orange Marmalade
Method
1. Mix the flour, yeast, raisins, peel and salt in a large bowl, taking care not to put the yeast on top of the salt. Make a well in the centre.
2. In a jug measure out the milk and water, beat in the egg and marmalade with a fork. Pour this into the well in the flour.
3. Mix well with your hands until you have a dough. Knead well with your hands and knuckles, then return to the bowl and leave to rise cover with a damp tea towel for 1 ½ hours.
4. Oil a 450g loaf tin. Tip the dough out onto a lightly floured surface flatten out into a large disk and then roll up into a sausage shape. Put the dough in the tin and leave to rise for another hour until twice its original size.
5. Preheat the oven to 220oC/gas 7.
6. Bake for 12 minutes and then reduce the temperature to 190oC/gas 5 and cook for a further 10 minutes.
7. Remove from the oven and turn the loaf out, tap the bottom if it sound hollow it is done if not, place in the oven for a further 5 minutes without its tin.
8. In a small saucepan gently heat the glaze ingredients until the sugar has dissolved. When your bread is cooked and still hot brush liberally with the glaze and allow to cool on a wire rack.
If you find you have some bread left over, you can toast it or alternatively make into a sumptuous bread and butter pudding, by making marmalade sandwiches with the bread and cutting them into triangles. Arrange them in a deep oven proof dish and cover with a rich custard before baking.
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