A traditional Easter bake with a wonderful twist.Makes one 2lb loaf.
350g plain flour
150g strong white flour
10g dried yeast
50g caster sugar
60g butter, softened
1/4 tsp cinnamon
1/4 tsp nutmeg
150g mixed dried fruit
1 green tea teabag
1 lemon cut into slices
1 beaten egg for glazing
3 tbsp plain flour
1 tbsp water
Pre-heat oven to 180°C.
Soak the dried fruit in a bowl of green tea and lemon slices.
Weigh both types of flour into a mixing bowl then add the yeast, salt, spices and sugar.
Make a well in the middle of the flour and add the egg, butter, milk and water.
Using your hand in a claw shape, roll the mixture around the inside of the bowl to mix together and create a soft ball of dough.
Transfer the mixture to a clean work surface and knead for 5-10 minutes until the dough becomes smooth and easy to move around.
When the dough is smooth and stretchy place it back into the bowl and cover with cling film.
Leave the dough to prove for 1 hour or to double in size.
When the dough has proved, scoop it out onto a clean work surface that has been lightly dusted with flour.
Stretch the dough out and add the drained soaked mixed fruit.
Roll the dough back up and knead for 2 minutes to mix the fruit through the dough.
Divide the mixture up into 8 equal portions and roll into balls.
Place the balls of dough into the loaf tin and leave to prove and double in size.
Brush the top of the loaf with a little beaten egg for a golden colour.
Mix together the remaining flour and water to make a thick paste, place in a piping bag and carefully pipe out the crosses over the top.
Bake for 25-30 minutes. When the loaf is tapped underneath it should sound hollow.