Meals and Courses

  • 300 ml (½ pint) milk
  • 50 g (2 oz) unsalted butter, softened
  • ½ teaspoon salt
  • 1 teaspoon ground mixed spice
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 450 g (14½ oz) strong white bread flour
  • 75 g (3 oz) light muscovado sugar
  • 1¼ teaspoons fast-action dried yeast
  • 150 g (5 oz) mixed dried fruit, to glaze
  • beaten egg, to glaze
  • caster sugar, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients, except the dried fruit, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme, adding the dried fruit when the machine beeps.

At the end of the programme turn the dough out on to a floured surface and cut it into 8 equal pieces. Shape each piece into a ball and space them, about 3 cm (1¼ inches) apart, on a large, greased baking sheet. Cover loosely with oiled clingfilm and leave to rise in a warm place for about 30 minutes or until almost doubled in size.

Brush with beaten egg to glaze and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15—20 minutes until risen and golden. Transfer to a wire rack to cool and sprinkle with the caster sugar. Serve split and buttered.

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