Fruit Loaf recipe?

[lilacjojo]

Hi

Does anyone know where or could pass on a fruit loaf/bread recipe? I have found many on the internet but they all seem to be more of a cake than a loaf/bread that can be toasted and buttered?

Thanks
Jo

[the card shark]

Teabread There are so many different versions. Are you looking for:

An enriched sweetened yeasted bread that has currants in it? (bit like teacakes but in the shape of a large loaf)

A fruited teabread where no fat (other than an egg yolk) is added and the fruit is soaked in tea overnight?

Or one of the many fruited cakes that are packed with fruit and baked in a loaf tin?

[lilacjojo]

Teabread There are so many different versions. Are you looking for:

An enriched sweetened yeasted bread that has currants in it? (bit like teacakes but in the shape of a large loaf)

A fruited teabread where no fat (other than an egg yolk) is added and the fruit is soaked in tea overnight?

Or one of the many fruited cakes that are packed with fruit and baked in a loaf tin?

The first one sounds about right?

Jo

[the card shark]

Hi Jo,

I have a recipe for Yorkshire teacakes which I bake in a loaf tin / or baguette/bloomer shaped loaves on a baking sheet.

It's in imperial measurements so hope that's ok:

2lb strong plain white flour
4oz lard (I use unsalted butter)
2 teaspoons salt
3/4 pint lukewarm milk
1 egg, beaten
1oz fresh yeast (I use 1 tablespoon dried yeast)
4oz sugar
4oz currants (I'm not so stingy and usually add more!)

Grease loaf tins / baking trays.

Dissolve yeast and sugar into lukewarm milk and leave in a warm place for the yeast to activate.

Rub lard into flour and salt. Add yeast mixture to the flour with beaten egg. Knead to soft dough and then add currants. (You can add currants before you knead it but they tend to become a bit squashed!)

Put in bowl and cover with a damp cloth or oiled clingfilm. Leave to rise in a warm place until doubled in size. (It usually takes about 2 hours).

Knock back dough and shape loaves. Cover with damp cloth or oiled clingfilm and prove for 30 minutes. Preheat oven to 210 deg C, Gas mark 7.

Bake for 15 minutes at this temperature, then turn oven down to 180 deg C, Gas mark 5 and bake for another 15 minutes.

The crust of the loaf will be very dark.

This bread is gorgeous sliced and toasted. Yum!

[lilacjojo]

Thanks for the recipe, will give it a go and let you know how I got on.

Thanks again,
Jo