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Lincolnshire Plum Bread




Source of Recipe


the web


List of Ingredients




Milk - 120ml (4 fl oz), warm
Granulated sugar - 225g (8 oz)
Black treacle - 4 tbsp
Butter - 110g (4 oz), melted
Easy-blend yeast - 15g (½ oz)
Eggs - 2, lightly beaten
Salt - 1 pinch
Ground cinnamon - 1 tsp
Ground allspice - 1 tsp
Strong white bread flour - 450g (1 lb)
Mixed dried fruit - 450g (1 lb)



Recipe



Combine the milk, sugar, treacle, butter, yeast, beaten eggs, salt, and spices. Add the flour, beating until smooth, to make a soft workable dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl and cover. Leave to stand in a warm place until doubled in volume.

Knock back the dough and knead briefly, adding the dried fruits. Ensure they are evenly distributed. Divide the dough in two and place into two 450g (1lb) greased and lined loaf tins. Cover and leave in a warm place to rise until doubled in size.

Pre-heat the oven to 190°C / 375°F / Gas 5. Bake on a preheated baking sheet for 40-50 minutes. Remove the loaves from the tins. Return them to the oven for 5-10 minutes, or until when tapped on the base they sound hollow.

Slice them when cold, and serve them spread with butter and a cup of English tea.

Makes 2 1lb loaves.