1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
2.5 ml (1/2 tsp) saffron threads
1/2 oz (15 g) fresh yeast or 7.5 ml (1 1/2 tsp) dried yeast and 2.5 ml (1/2 tsp) clear honey
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 cups (225 g) 8 oz flour (All purpose)
2.5 ml (1/2 tsp) ground mace
4 oz (100 g) margarine
2 tbsp (30 ml) clear honey
4 oz (100 g) ready-to-eat mixed dried fruit, rinsed
honey, to glaze
2.5 ml (1/2 tsp) saffron threads
1/2 oz (15 g) fresh yeast or 7.5 ml (1 1/2 tsp) dried yeast and 2.5 ml (1/2 tsp) clear honey
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 cups (225 g) 8 oz flour (All purpose)
2.5 ml (1/2 tsp) ground mace
4 oz (100 g) margarine
2 tbsp (30 ml) clear honey
4 oz (100 g) ready-to-eat mixed dried fruit, rinsed
honey, to glaze
method
1. Lightly oil a 20 cm (8 inch) round cake tin and set aside.
2. Heat the milk. Place the saffron in a bowl, pour the hot milk over and leave to infuse for 30 minutes.
3. Strain the milk and reheat until tepid.
4. Crumble in the fresh yeast and stir until dissolved. If using dried yeast, sprinkle it into the tepid milk mixed with 2.5ml (1/2 tsp) honey and leave in a warm place for 10 minutes, until frothy.
5. Mix the flours and mace in a large bowl. Add the margarine and rub in until the mixture resembles breadcrumbs.
6. Make a well in the centre of the flour mixture and add the yeast liquid and honey. Mix well to form a soft dough.
7. Turn out on a lightly floured surface and knead for 10 minutes.
8. Return to the bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour, until doubled in size.
9. Knead the dough again briefly, then gradually work in the dried fruit until evenly distributed.
10. Shape the dough into a ball and place in the tin.
11. Cover, and leave to rise for about 45 minutes, until well risen.
12. Bake at 200°C (400°F) mark 6 for 40 - 50 minutes, until firm to the touch.
13. Turn out and brush the top with a little honey while still warm. Leave to cool.
2. Heat the milk. Place the saffron in a bowl, pour the hot milk over and leave to infuse for 30 minutes.
3. Strain the milk and reheat until tepid.
4. Crumble in the fresh yeast and stir until dissolved. If using dried yeast, sprinkle it into the tepid milk mixed with 2.5ml (1/2 tsp) honey and leave in a warm place for 10 minutes, until frothy.
5. Mix the flours and mace in a large bowl. Add the margarine and rub in until the mixture resembles breadcrumbs.
6. Make a well in the centre of the flour mixture and add the yeast liquid and honey. Mix well to form a soft dough.
7. Turn out on a lightly floured surface and knead for 10 minutes.
8. Return to the bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour, until doubled in size.
9. Knead the dough again briefly, then gradually work in the dried fruit until evenly distributed.
10. Shape the dough into a ball and place in the tin.
11. Cover, and leave to rise for about 45 minutes, until well risen.
12. Bake at 200°C (400°F) mark 6 for 40 - 50 minutes, until firm to the touch.
13. Turn out and brush the top with a little honey while still warm. Leave to cool.
serving amount
makes 16 slices
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