1/2 oz (15 g) fresh yeast or 2 tsp dried
10 fl oz (275 ml) warm milk
1 cup (4 oz) 110 g strong plain flour (bread flour)
1 egg, beaten
1/2 stick (2 oz) 50 g butter, softened
2 1/2 cup (275 g) bread flour
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
3/4 cup (110 g) sultanas (golden raisins)
2 oz (50 g) candied peel (candied fruit), chopped
1 tbsp sugar, melted in 2 tbsp water
10 fl oz (275 ml) warm milk
1 cup (4 oz) 110 g strong plain flour (bread flour)
1 egg, beaten
1/2 stick (2 oz) 50 g butter, softened
2 1/2 cup (275 g) bread flour
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
3/4 cup (110 g) sultanas (golden raisins)
2 oz (50 g) candied peel (candied fruit), chopped
1 tbsp sugar, melted in 2 tbsp water
method
1. Mix the yeast, warm milk and the strong plain flour into a large mixing bowl and leave for 3/4 - 1 hour until bubbling.
2. Add the butter and egg to the sponge mix, then add the flour and the rest of the ingredients. Mix to a dough.
3. Knead the dough on a floured work surface untill smooth. Cover and leave to rise for about 1 hour.
4. Knead the dough again.
5. To shape, bring the edges of the dough to the centre. Turn the dough so that the bottom becomes smooth. Turn upside down and roll out to 1 1/2 inch (4 cm) thick. Place on a baking sheet (greased), and leave to rise for 30 minutes.
6. Bake in a preheated oven at 400°F (300°C) gas mark 6. The result should be golden brown and sound hollow when the bottom is tapped.
7. Cool on a wire rack.
2. Add the butter and egg to the sponge mix, then add the flour and the rest of the ingredients. Mix to a dough.
3. Knead the dough on a floured work surface untill smooth. Cover and leave to rise for about 1 hour.
4. Knead the dough again.
5. To shape, bring the edges of the dough to the centre. Turn the dough so that the bottom becomes smooth. Turn upside down and roll out to 1 1/2 inch (4 cm) thick. Place on a baking sheet (greased), and leave to rise for 30 minutes.
6. Bake in a preheated oven at 400°F (300°C) gas mark 6. The result should be golden brown and sound hollow when the bottom is tapped.
7. Cool on a wire rack.
serving amount
makes one 2 lb (1 kg) loaf
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