Fruit bread crown
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5 from 2 votes

Fruit Bread

A tasty fruit loaf with dried fruit, ideal for breakfast, with an overnight prove
Course Baking
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Proving Overnight 12 hours
Total Time 1 hour
Servings 10
Calories 279kcal
Author Lucy Allen | BakingQueen74

Ingredients

  • 450 g strong white bread flour
  • 0.5 tsp salt
  • 2 tsp easy bake yeast
  • 55 g caster sugar
  • 55 g unsalted butter
  • 1 medium egg lightly beaten
  • 120 ml semi-skimmed milk
  • 120 ml freshly boiled water
  • 1 tsp ground allspice
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 50 g sultanas
  • 50 g mixed peel
  • 25 g chopped dates

Instructions

  • Place the flour, yeast, salt and sugar in a bowl. Make sure you put the yeast on the opposite side of the bowl to where you add the salt.
  • Rub in the butter and then stir in the egg. Then add the milk and water and mix well, until a dough is formed.
  • Place the dough on a lightly floured surface and knead for ten minutes. Place the dough in an oiled bowl, covered with clingfilm, to prove in the fridge overnight.
  • In the morning, knock back the dough then knead in the fruit.
  • Split the dough into three equal pieces. Roll each piece into a long sausage. Twist each piece. Plait the three pieces together. Form the plait into a circle, and tuck in the ends.
  • Place the plaited crown on a baking tray, cover with clingfilm and allow it to rise again for 45 minutes to an hour.
  • Preheat the oven to 200 degrees and bake for 25 to 30 minutes until golden brown. Check that if you tap the base of the loaf it sounds hollow, to ensure it is fully cooked through.

Nutrition

Calories: 279kcal | Carbohydrates: 51g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 132mg | Fiber: 2g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 2.3mg