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.
- 100 g raisins
- 100 g currants
- 100 g sultanas
- cup of black tea
- 450 g strong white bread flour
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 2 eggs
- 125 ml milk
- 15 g dried yeast
- 50 g soft brown sugar
- 110 g butter melted
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 190C/375F/Gas mark 5 for between 40 and 50 minutes until golden.
Cool in the tin before slicing.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Calories: 315kcalCarbohydrates: 54gProtein: 7gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 87mgPotassium: 295mgFiber: 3gSugar: 15gVitamin A: 295IUVitamin C: 1mgCalcium: 46mgIron: 3mg