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Fruit Loaf - use either a bread maker or by hand to make this

Fruit Loaf

This fruit loaf can be made in either a breadmaker or by hand. The smell of freshly baked bread is intoxicating and this fruit loaf is no different. Make this early so it's ready for breakfast or morning tea.
Baking, Bread, Breakfast
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Servings 750 loaf

Ingredients
 

  • 270 ml water
  • 1.5 tablespoons butter
  • 1/4 teaspoon salt
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon mixed spice
  • 1.5 tablespoons brown sugar
  • 2 tablespoons milk powder
  • 3 cups baking flour
  • 1.5 teaspoons yeast granules
  • 3/4 cup dried mixed fruit, (currents, mixed peel, raisins)

Instructions
 

If using a bread maker:

  • Put all ingredients in the above order into your bread maker. Set it onto a "sweet" setting if you have this. If not, go with a setting that takes about 3.5hrs from start to finish.
  • Once the dough has gone through it's first kneading, pause the bread cycle, take the dough out of the bread maker and mix in the dried fruit by hand. Return the dough to the bread maker and start the cycle again. By doing this your dried fruit will be whole and not chopped up by the mixing blade.

If using a traditional by hand method:

  • Heat the water to lukewarm, and mix in a small bowl with salt, sugar and yeast.
  • Place the butter on the bottom of a large mixing bowl. Add yeast mixture to this and mix well with a wire whisk.
  • In another bowl mix together all dry ingredients (flour, spices and milk powder).
  • Begin to add dry ingredients, one cup at a time, until mixture is thick enough to turn onto a floured surface, where you can finish adding dry ingredients by kneading them in by hand. (Or use an electric mixer with a dough hook if you're lucky to have one).
  • Knead dough for approximately 10 minutes, add in dried fruit and knead for another 5 minutes.Place dough into a greased bowl, and let rise until doubled (about 30-45 minutes) in a warm, draft-free area.
  • Punch down, and shape into a loaf. Place loaf into greased bread pan, cover and let rise until doubled again (about 30-45 minutes), in a warm, draft free area.
  • Bake at a low temperature of 115°C for approximately 65 minutes or until loaf is golden brown and sounds hollow when tapped with a spoon.
Keyword Baking, Bread, Breakfast