Sweet Fruit Loaf

Sweet Bread Mix Recipe    

450g SNK Sweet Bread Mix

2tsp SNK Gold Standard Yeast 

3 tsp Dutch Cinnamon

3 tsp Mixed Spice

¼ tsp Ground Cloves (optional)

1 cup SNK Fruit Medley

½ cup raisins or sultanas      

 

Scratch Recipe                      

450gm SNK Unbleached Bread Flour

2 tsp SNK Dry Active Yeast

1½ tsp SNK Bread Improver

1½ tsp salt

2 Tbsp sugar

3 tsp Dutch Cinnamon

3 tsp Mixed Spice

¼ tsp Ground Cloves (optional)

1 cup SNK Fruit Medley

½ cup raisins or sultanas

 

Liquid Ingredients

140mls very warm water                                                              

150mls very warm milk                                                                          

1 tbsp melted butter

 

Milk Glaze – mix 1 tbsp milk with 1 tsp sugar

Sticky Glaze - Measure into a screw top jar or container, 1 generous tbsp of baker’s icing, 1 tbsp boiling water, screw on lid and SHAKE. Should be a thick syrup. Brush on while still hot. 

 

Method

1. Measure all the dry ingredients into a bowl, stir.
2. Pour in liquids and mix thoroughly, make the dough wetter than normal. The dried fruit will soak up the extra liquid. Adding extra liquid or flour if necessary.
3. Spray your bench with water, use your dough scraper to tip the dough onto the wet bench.
4. Perform 4 stretch and folds to neaten the dough and begin gluten development.
5. Return dough to bowl and cover bowl with a plate or heavy towel, place somewhere warm for about 20 mins.
6. Tip the dough out onto wet bench again and repeat the stretch and folds and return the dough to the bowl.
7. Leave in a warm place until the dough is double in size.
8. Tip the dough out onto a floured board cut the dough in half.
9. Flatten each piece of dough a little, going round the dough ball, grasp a small piece of the edge of the dough and fold into the centre, repeat 8-12 times, turning the dough a little as you go. This moulding tightens and strengthens the gluten and makes a smooth ball of dough. Flip the dough smooth side up
10. Place in oiled 700gm bread tin, brush dough with milk glaze.
11. Allow the dough to rise to double in size, in a warm place (eg warm oven gently, turn OFF, place tins in the warm oven for about 20 mins then remove, turn the oven on.
12. Bake in pre-heated oven for 25-30 minutes, until golden brown. Tip out and brush with sticky glaze.

Cinnamon Toast

1. Stir 1 tsp Dutch cinnamon into 1 cup caster sugar, place in shaker.
2. Slice, toast and butter the sweet fruit bread, sprinkle generously with cinnamon sugar.