Fruit Bread from The Vegetarian Kitchen by Prue Leith and Peta Leith
This is a bit like a tea cake but in loaf form – it’s absolutely delicious when toasted and buttered, and I warn you, one slice is never enough! It freezes brilliantly, so it’s perfect to keep...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Kettle
- Colander
- Loaf pan
- Oven
Ingredients
- 180 g dried fruit (any combination of raisins, sultanas, cranberries, cherries, apricots, prunes, figs, or candied peel)
- 180 g strong white flour
- 120 g whole wheat flour
- 1 sachet (7g) fast action dried yeast
- 20 g caster sugar
- 1 tsp table salt
- 1 large egg, beaten
- 80 ml tepid whole milk
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