MAKING BY HAND
Mix the above ingredients in to a soft, well developed dough.
Rest for 5 minutes.
Then blend in:
50g Sultanas
50g Dates
30g Walnuts
30g Currants
NOTE: This blend of fruit & nuts can be changed dependent on your fruit & nut availability.
Stand for 5 minutes then mould into shape and place in a well greased 2lb loaf tin.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 1 hour or until doubled in size.
Remove the cover before baking.
Bake in a preheated oven at 220°C, (425°F, Gas Mark 7) for 40-45 minutes until golden brown.
Remove from tin and put on a wire tray to cool.
“I was about to say what excellent service I got with my flour order, which by the way I received today, I have one baking as I write ! I was debating whether to put bread mixes on my shopping list when it arrived. I must admit I never checked the delivery time when I ordered knowing it would be up to your usual standard, but I was must admit I was surprised at how quick it did come. I should have done this months ago, I did mention I was thinking about it when I last e.mailed you about a query I had with my bread machine , which you answered, and which worked out for me, many thanks. I have just tried a malty bread mix for the first time which tastes gorgeous. My brother in law was visiting from Nottingham last week just as I had brought it out of the machine, he was very impressed and said he had a machine which they never used !!! so I sent him home with a couple of your mixes and strict instructions to get it out and try again, he promised he would as he has now retired from work he seemed quite fired up to give it another try. Anyway thanks again for your very good service. ”
Amanda Kirman
What a great way to use up dried fruit after Christmas! When removed from oven brush top with sugar syrup made from 1 tablespoon of sugar dissolved in 2 tablespoons of hot water and if desired sprinkle with caster sugar.