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Christmas spiced fruit bread
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Prep Time:
260 minutes
Cook Time:
30 minutes
Total Time:
290 minutes
Indulge in a mouthwatering Christmas fruit bread perfect for sharing with loved ones.
Ingredients:
  • 125.00 ml roughly chopped dried figs
  • 42.50 gm sultanas
  • 62.50 ml dried cranberries
  • 40.00 ml mixed peel
  • 1 tsp finely grated orange rind
  • 21.00 gm orange juice
  • 40.00 ml port
  • 7g sachet dried yeast
  • 32.00 gm brown sugar
  • 375.00 ml bread and pizza plain flour
  • 375.00 ml wholemeal plain flour
  • 57.50 gm chopped walnuts
  • 1.20 gm sea salt
  • 5.00 gm mixed spice
  • 2.50 gm ground cinnamon
  • 9.20 gm olive oil
  • Extra flour, for dusting
  • Butter, to serve
Instructions:
  • Combine figs, sultanas, dried cranberries, mixed peel, orange rind, juice, and port in a large bowl, then cover with plastic wrap. Allow to sit for 2 hours to enhance the flavors.
  • Combine the yeast, 2 teaspoons of brown sugar, and 1 cup of warm water in a jug. Whisk until the yeast has dissolved. Let it sit in a warm place for 10 minutes or until it becomes frothy.
  • In a bowl, combine plain flour, wholemeal flour, walnuts, salt, mixed spice, cinnamon, and a portion of the sugar. Mix well and create a well in the center. Pour in the yeast mixture, oil, and fruit. Stir until a sticky dough forms. Transfer the dough onto a floured surface and knead for 8 minutes until smooth and elastic, adding more flour if necessary. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
  • 1. Preheat your oven to 190°C/170°C fan-forced and lightly grease a large baking tray. 2. Turn the dough out onto a lightly floured surface and knead gently until smooth. 3. Shape the dough into a 22cm long oval and place it on the prepared tray. 4. Cover the dough with plastic wrap and set it aside in a warm place for 45 minutes or until doubled in size.
  • Score the top of the dough with 3 diagonal slits using a sharp knife, then lightly dust with flour. Bake for 25 to 30 minutes or until the loaf is golden brown and sounds hollow when tapped. Place on a wire rack to cool. Enjoy with butter and store any leftovers in an airtight container for up to 3 days.

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