This recipe makes 2 loaves in Vienna trays or Cob Tins or 500 Gram Loaf Tins.
They are sweet, tangy and full of fruit absolutely delicious either just buttered or toasted and spread with butter for breakfast. You can also ice with our Baker’s Icing to make a treat for afternoon tea.
500grams(or 31/3 metric cups) No Knead
Untreated Bread Flour
2 Teaspoons No Knead Improver
2 Teaspoons salt
2 Teaspoons sugar
1 ½ Tablespoons No Knead Dry active Yeast
250 grams natural currants
125 grams natural sultanas
60 grams fruit medley
3 teaspoons No Knead Dutch cinnamon
250mls very warm water
100 mls warm milk
2 Teaspoon Cold Pressed Oil.
1 rounded tablespoon non-diastatic malt (dissolved in the milk)
1 egg (lightly beaten)
1. Mix all the dry ingredients together including the fruit and make a well. Add the lightly beaten egg then the milk, pour in most of the water and all the oil and mix thoroughly, add enough of the remaining water to make a moist, stiff dough.
2. Place Glad Wrap on top of the dough and leave to double in size.
3. When the dough has doubled in size remove the Glad Wrap and turn out onto a floured board and shape into a smooth ball, divide in half and shape each half into a smooth ball. Roll out each half into a large sausage shape, place on the Vienna trays, spray with water and allow to double in size, when doubled place into a pre-heated oven and cook for 25-30minutes or until golden brown.
Electric … 220oC Gas … 215oC Fan Forced … 200oC
Note: Chopped dried peaches/apricots or mixed peel can also be used in this recipe