A great idea for Christmas morning, something light yet festive before your big Christmas lunch. This Christmas bread is best eaten on the day you make it, but tastes just as good the day after if you toast it. Of course we know the the festive period is a busy one and you may not have time to prepare this bread on Christmas Eve, so why not make it the week before and enjoy it for breakfast during the run up to Christmas?
It takes a little skill and patience to make, but the results will be worth it.
Spiced Fruit Christmas Bread
You will need
- 450g strong whiteflour
- 2 x 7g sachets easy-blendyeast
- 50g caster sugar
- 150ml warm milk
- 1 egg
- 50g unsalted butter
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 50g dried apricots , chopped
- 50g cranberries
- 50g raisins
- 50g sultanas
- 50g glacé cherries , chopped
- juice 1 orange
You will also need 2 2lb loaf tins if you don’t have loaf tins you can mould the dough in to 2 loaf shapes and place them on a flour dusted baking sheet.
Soak all of your fruit in the orange juice for 30 minutes, then sieve and save the orange juice for later.
Place the flour, yeast, caster sugar, spices, soaked fruit and a teaspoon of salt in to a large bowl and mix well.
Make a well in the centre of the mixture and pour in the warm milk, the left over orange juice the beaten egg and the melted butter.
Mix everything together to form a dough. You may find it easier to start with a wooden spoon but finish with your hands. If the dough feels too dry add a little warm water, if it’s too wet add a little more flour.
Lightly dust a work surface with flour to knead your bread on. Knead for about 10 minutes or until the dough becomes smooth and springy.
Place in a clean lightly greased bowl and cover loosely with a clean damp cloth or tea towel. Leave to rise until it has doubled in size. This could take an hour or more depending on how warm the room is.
Knock the dough back by kneading on a floured surface for a few seconds. Dust your two loaf tins with flour and place half the dough in one tin and the other half in the other tin.
Again cover both tins with a clean damp tea towel and leave for a further 20 minutes.
Pre heat your oven to 180C . Then bake for 20 minutes.
To test if your bread is done, tap it and if it sounds hollow then it is more than likely ready. However if you want more of a reliable method, place a thermometer into the bread if it reaches 87C then it’s done!
Leave to cool in the pan before turning out and slicing.