Step #1
METHOD (Makes 1).
Step #2
Using the ingredients indicated, make up a well developed dough. Mould into a ball and rest for 10 minutes
Step #3
Press out the dough to a flat sheet, add the filling ingredients and then chop the dough and the added ingredients until the mix looks like a lot of rags.
Step #4
Place the above mix in a well greased meat tin, cover with a damp tea towel; lightly oiled plastic or polythene and and prove in a warm place for 35-40 minutes or until doubled in size.
Step #5
Remove the cover and bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 25 - 30 minutes or until golden brown. NOTE: If desired, this bread can be made in three 18cm (7 inch) sponge tins. This will reduce the baking time to 15 - 20 minutes.
Step #6
THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MRS. D. WOLFF OF HERTFORD,
