Lincolnshire Plum Bread Recipe

Step 1

Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room.

Step 2

Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light.

Step 3

Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves.

Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias

Things You'll Need

  • 1lb Strong white bread flour
  • 1/4oz Easy-blend yeast
  • 1ts Ground cinnamon
  • 1ts Ground allspice
  • 4tb Sugar
  • 1pn Salt
  • 2 Eggs; lightly beaten
  • 1/4lb Butter; melted
  • 8tb Milk; warm
  • 1/2lb Prunes; cut into
  • - sultana-size pieces
  • 2oz Currants
  • 2oz Sultanas

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