Sorry Kerry but its all dried fruits
Well here it is!
Lincolnshire Plum Bread450g Strong white Bread Flour
225g Prunes cut into small pieces
115ml Warm Milk
50g Butter
4 tbsp sugar
50g Sultanas
50g currants
15g yeast
2 eggs, lightly beaten
1tsp ground allspice
1tsp ground cinnamon
1 pinch salt
Method
Mix milk, sugar, butter, yeast, beaten egg, salt & spices. Add flour, beating until smooth to make a soft pliable dough.
Turn out onto a floured surface & knead until smooth and elastic.
Place in a greased bowl, cover.
Allow to stand in a warm place until doubled in volume.
Knock back & knead briefly, adding dried fruits, ensuring they are evenly distributed.
Divide the dough in two, place into two 450g greased & lined loaf tins.
Cover & leave in a warm room to rise until double in size.
Pre-heat oven to 190°C gas mark 5.
Then bake for 40-50 mins. On a preheated baking sheet. Remove the loaves from the tins and return to the oven for 5-10 mins or until when tapped on the base they sound hollow.
Alan
