Fruit Bread Recipes

INGREDIENTS

2 tsp of mixed spices
3 1/4 cups of plain flour
2 tsp of instant dried yeast
1/4 cup of caster suger
1 1/2 cup of warm water
1/2 cup of dried dates, chopped
1/3 cup of sultanas
1/3 cup of currents
1/3 cup of diced dried apricots
1/2 cup of tenderized dried figs, quartered
2 teaspoons of milk
1 tablespoon cinnamon sugar
Butter to serve
Jam to serve

DIRECTIONS

·         Step 1

Sift mixed spice and 3 cups flour into a bowl. Stir in yeast and sugar. Make a well in the centre. Add water. Mix to form soft dough. Turn out onto a lightly floured surface. Add remaining flour. Knead for 10 minutes or until smooth and elastic.

·         Step 2

Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Grease a 6cm-deep, 9cm x 19cm loaf pan.

·         Step 3

Using your fist, punch dough down. Knead until smooth. Turn out on to a lightly floured surface. Gradually knead in dates, sultanas, currants and apricots. Roll dough out to a 25cm circle. Top with figs. Roll to form a log. Place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 15 minutes or until dough rises to top of pan.

·         Step 4

Meanwhile, preheat oven to 200°C/180°C fan-forced. Brush top of dough with milk. Sprinkle with cinnamon sugar. Bake for 10 minutes. Reduce oven temperature to 170°C/150°C fan-forced. Bake for 30 minutes or until golden brown and hollow when tapped on top. Stand in pan for 5 minutes. Turn out on to a wire rack to cool. Serve with butter and jam.