Fruit Bread

5 from 4 votes

A tasty fruit loaf with dried fruit, ideal for breakfast, with an overnight prove

Course Baking

Cuisine British

Prep Time 30

Cook Time 30

Proving Overnight 12

Total Time 1

Servings

Calories 279kcal

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.
450 g strong white bread flour, ½ tsp salt, 2 tsp easy bake yeast, 55 g caster sugar (superfine sugar)
Rub in the butter and then stir in the egg. Then add the milk and water and mix well, until a dough is formed.
55 g unsalted butter, 1 medium egg, 120 ml semi-skimmed milk, 120 ml freshly boiled water
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 and spices.
1 tsp ground allspice, ½ tsp ground nutmeg, 50 g sultanas, 50 g mixed peel, 25 g chopped dates, ½ tsp ground cinnamon
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℃ / 390℉ 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.