3 1/2 cups (500 g) plain strong white bread flour
1/2 tsp salt
2 x 7 g fast action dried yeast
1 medium egg, beaten
250 ml warm water
3/4 stick (6 Tbsp) 75 g softened butter
2 tbsp (1 oz) 25 g butter
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
150 g sultanas (golden raisins)
1/2 cup (40 g) flaked almonds
1 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
3 tbsp clear honey
1/2 tsp salt
2 x 7 g fast action dried yeast
1 medium egg, beaten
250 ml warm water
3/4 stick (6 Tbsp) 75 g softened butter
2 tbsp (1 oz) 25 g butter
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
150 g sultanas (golden raisins)
1/2 cup (40 g) flaked almonds
1 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
3 tbsp clear honey
accompaniments
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method
1. Sift the flour and salt together. Stir in the dried yeast.
2. Add the egg and water and knead to form a soft dough, then knead in the butter until a smooth dough is formed. This will take approximately 10 minutes.
3. On a lightly floured surface, roll out the dough to form a 45 x 25 cm rectangle. Brush the melted butter over the dough, leaving a 2.5 cm border on the long side. Brush border with cold water.
4. Sprinkle with the sugar, sultanas almonds and spice
5. Roll up widthways like a Swiss roll and seal the edges well.
6. Cut into 10 even slices and place cut down into a greased 25-30 cm cake tin. Cover and leave to rise for 30 -40 minutes or until double in size.
7. Preheat the oven to 220°C (425°F) Gas Mark 7 and bake for about 20 minutes or until golden brown.
8. Brush with a wet brush dipped in honey.
2. Add the egg and water and knead to form a soft dough, then knead in the butter until a smooth dough is formed. This will take approximately 10 minutes.
3. On a lightly floured surface, roll out the dough to form a 45 x 25 cm rectangle. Brush the melted butter over the dough, leaving a 2.5 cm border on the long side. Brush border with cold water.
4. Sprinkle with the sugar, sultanas almonds and spice
5. Roll up widthways like a Swiss roll and seal the edges well.
6. Cut into 10 even slices and place cut down into a greased 25-30 cm cake tin. Cover and leave to rise for 30 -40 minutes or until double in size.
7. Preheat the oven to 220°C (425°F) Gas Mark 7 and bake for about 20 minutes or until golden brown.
8. Brush with a wet brush dipped in honey.
serving amount
serves: 10
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