FRUIT LOAF600g unbleached plain flour (I used White Wings)
2 tsp bread improver
2 tsp fine salt
3 ½ tsp instant dried yeast
3 tsp sugar
3 tsp mixed spice
3 tsp cinnamon
½ tsp nutmeg
250g dried fruit of choice, (try 300g next time)
500ml of very warm water which is made up of: 300ml of cold to 200ml of boiling water
1 egg, lightly beaten, combined with 1 tblsp oil
1 egg beaten with 1 tblsp of water and 1 tsp sugar for glazing
before baking
1 tsp honey with 1 ½ tsp boiling water mixed together to glaze
when removed from oven for shine - optional
(try making half of this glaze amount) - ½ tsp honey, ¾ tsp water as don't need much
Place all dry ingredients except the fruit into TM bowl. Combine for
20 secs/speed 8.
Add fruit and combine for
30 secs/Reverse + speed 4, to distribute fruit throughout the mix.
Pour in ¾ of the warm water and all of the combined egg & oil.
Combine for
20 secs/Reverse + speed 4.While blades are turning, add enough of the remaining water through the opening in the lid to make a moist stiff dough. (I used total of 480 ml, try 460ml next time to compare)
Knead on
Interval speed for 3 minutes.
Leave dough in the bowl until it starts to poke through the opening in the lid, about 20 - 30 mins, depending on the weather. (Mine took 30 mins in an air-conditioned room).
Prepare baking glaze and put aside. Oil a 700g bread tin really well (even the rim) and set aside.
When dough is ready, knead again on
Interval speed for 1 minute.
Drop the dough directly from the TM bowl into the bread tin.
Brush with the baking glaze, cover tin with a clean tea towel and allow to rise again (about 20-30 mins. Or until dough nearly reaches top of tin). Meanwhile preheat oven 200° C fan forced.
Once risen, bake for 30-35 minutes, (mine took 35). Remove from oven and brush top with shine glaze if desired and allow to sit in tin for a few minutes, then remove to a rack and allow to cool.
Notes:This was my second attempt at making this loaf. I converted it from a Simply No Knead recipe that I've changed slightly to suit my tastes after my first try yesterday.
Yesterday for the fruit I used an already combined packet of mixed fruit, but I didn't like the citrus peel taste in the loaf, so today's version I combined sultanas, raisins & currants myself and this was much better.
The original recipe only asked for 200g of fruit which is the amount I used yesterday but thought it needed more, so today I used 250g and I think even a bit more could be added, so next time will try 300g and see what I think of that.
The original recommended using the full 500ml of water which I did yesterday and thought it made the loaf a bit dense, so today I used 480ml and it was much better, again I will play with the amount and try maybe 460ml next time, it will all depend on how it looks when adding the water.
I also used a glaze after baking just to shine the top, one that I use on hot cross buns and I was happy with how it looked.
I'm really pleased with how this loaf turned out today. Was so nice buttered with a cup of tea. Can't wait to toast some in the morning for breakfast.
Extremely easy in the TM.
