- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 190
- Fat Content: 4g
- Saturated Fat Content: 2g
- Carbohydrate Content: 36g
- Sugar Content: 14g
- Fiber Content: 2g
- Protein Content: 5g
- Sodium Content: 0.35g
Spiced fruit loaf
- flour - 450g strong white flour, plus extra for dusting
- yeast - 2 x 7g sachets easy-blend yeast
- caster-sugar - 50g caster sugar
- milk - 150ml warm milk
- egg - 1 egg, beaten
- unsalted-butter - 50g unsalted butter, melted, plus extra for greasing
- oil - oil, for greasing
- ground-cinnamon - 1 1/2 tsp ground cinnamon
- ground-ginger - 1 tsp ground ginger
- dried-apricot - 50g dried apricot, chopped
- fig - 50g dried fig, chopped
- date - 50g pitted date, chopped
- sultana - 50g sultana
- glace-cherry - 50g glace cherry, chopped
- orange - juice 1 orange
- Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
- Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Bake for 20 mins, then cool in the tins before turning out and slicing.
Low-calorie breakfast recipe for 4 – 8 people, takes only 20 mins; recipe has flour, yeast, caster sugar, milk, egg, unsalted butter, oil, ground cinnamon, ground ginger, dried apricot, fig, date, sultana, glacé cherry and orange.