Lincolnshire Plum bread
Lincolnshire plum bread is a tea loaf full of dried fruit which is delicious cut into slices, spread with butter and served with a slice of cheese.
Equipment
- Measuring jug
- Stand mixer with dough hook optional
- 1.5 litre loaf tin
Ingredients
- 100 g raisins
- 100 g currants
- 100 g sultanas
- 250 ml black tea
- 450 g strong white bread flour
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 eggs
- 125 ml milk
- 15 g dried yeast
- 50 g soft brown sugar
- 110 g butter melted
Instructions
- Put the dried fruit into a bowl and pour over the hot tea. Leave to soak.
- Measure the milk into a jug, then add the sugar eggs and butter and whisk well. Stir in the yeast.
- Add the flour to the mixing bowl and mix in the spices.
- Pour in the wet mixture and mix until the dough comes together.
- Strain the fruit and add to the mixing bowl. Briefly mix to combine the fruit.
- Remove the dough from the bowl and knead by hand for about five minutes until the dough is smooth and the fruit is evenly distributed.
- Put the dough into the bowl, covered with a clean a tea towel and leave in a warm place for an hour.
- Briefly knead the dough in the bowl then place the dough into a 1 ½ litre loaf tin and leave to prove for a further hour.
- Bake in the oven at 190 C / 375 F / 170FAN / Gas 5for between 40 and 50 minutes until golden.
- Cool in the tin before slicing.
Nutrition
Calories: 315kcalCarbohydrates: 54gProtein: 7gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 87mgPotassium: 295mgFiber: 3gSugar: 15gVitamin A: 295IUVitamin C: 1mgCalcium: 46mgIron: 3mg
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