The smell of bread baking in the kitchen is so memorable, you want to repeat this every day. The smell of fruit loaf baking in your kitchen is like Easter, Christmas and visits to Grannie’s house all rolled into one. Using your bread maker, makes it all the more easy.
So, following on from my last post about baking your own bread and the benefits (not to mention the scary ingredients in shop-bought bread). Here’s a recipe for an easy peasy, tasty fruit loaf.
- 270 ml water
- 6 teaspoons butter or 6 teaspoons oil
- 1 1/2 teaspoons salt
- 6 teaspoons brown sugar
- 450 g white bread flour (3 cups)
- 6 teaspoons powdered milk
- 3 teaspoons ground mixed spice
- 2 teaspoons yeast
- 1/2 cup mixed dried fruit (or currants, sultanas if you choose)
- 3 tablespoons water (optional)
- 6 teaspoons sugar (optional)
- 3 teaspoons gelatin (optional)
- Put water (and oil if using) into the pan first.
- Put the flour in gently, making sure it covers the liquid and no liquid is exposed.
- Put sugar, salt, spice into 3 corners of the pan (put butter in 4th corner if using).
- Put the bread maker on either a medium loaf or 2lb+ size setting, medium crust and press start.
- If you have a nuts dispenser place the fruit in there (otherwise add the fruit when the 2nd knead has 8 minutes to go). My bread maker beeps to tell me this.
- If using the glaze, combine glaze ingredients in a small saucepan over a heat until the sugar and gelatine has dissolved.
- Use the pause function if you have one, at fifteen minutes into the baking cycle, brush glaze over loaf.
- Set the machine to settings for a medium loaf (2lb+) and press start.
- When finished remove from the pan and allow to cool slightly, before slicing.