Ingredients

• 450g/1 lb. strong white bread flour
• 25g/1 oz. soft light brown sugar
• 1 level teaspoon salt
• 55g/2 ozs. soft butter
• 110g/4 ozs. mixed dried fruit (of your choice)
• 175ml/7 fl. ozs. tepid milk & water (½ & ½ mixed)
• 25g/1oz. fresh yeast
• 1 egg, lightly beaten
• Grated rind of 1 lemon

Method

1. Put the warm liquid in mixer with the yeast and whisk to dissolve.
2. Whisk into the liquid enough flour (from the given total of flour) to make a batter.
3. Cover the batter with a damp cloth & leave for 20 minutes.
4. Add all the remaining ingredients to the liquid mixture & with the mixer on its lowest speed mix to a dough.
5. If the mixture is too dry to form a dough, add a dessertspoon of water at a time until a dough forms around the dough hook.
6. Remove the dough from the bowl, and knead briefly on a lightly floured work surface.
7. Return the dough to the bowl, cover with a damp cloth &leave until doubled in size.
8. Remove the dough again from the bowl, and knead again on a lightly floured work surface to exclude air.
9. Shape and place in buttered loaf tin.
10. Remove any fruit protruding from the top of the dough, or it will burn during baking.
11. Cover again, & leave to rise until the dough reaches the top of the tin.

Baking

2 & 4 oven AGA: -

1. Using the ROASTING OVEN put the loaf tin on the grid shelf resting on the floor of the oven and cook for approx. 30-35 minutes.
2. After the 1st 15 minutes of the baking time, cover the top of the loaf loosely with double greaseproof paper.
3. When the loaf is cooked, turn out on to wire rack to cool.
4. Dissolve 1 tablespoon caster sugar in 1 tablespoon boiling water, and brush the hot loaf with this while still hot to give a shiny finish.