Meals and Courses

  • 1 large egg, beaten
  • 200 ml (7 fl oz) milk
  • finely grated rind of 1 lemon
  • finely grated rind of 1 orange
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 50 g (2 oz) unsalted butter, softened
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 500 g (1 lb) strong white bread flour
  • 100 g (3½ oz) caster sugar
  • 1½ teaspoons fast-action dried yeast
  • 200 g (7 oz) luxury mixed dried fruit
  • icing sugar, for dusting (optional)

Lift the bread pan out of the machine and fit the blade. Put the 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, checking the consistency of the dough after about 5 minutes kneading. If the dough is soft and sticky add a little more flour. Add the dried fruit when the machine beeps.

Grease a 15 cm (6 inch) round cake tin, at least 9 cm (3½ inches) deep. Line the sides with a triple thickness of baking parchment so that it extends 5 cm (2 inches) above the rim. Grease the paper.

At the end of the programme turn the dough out on to a floured surface and shape it into a ball. Drop the ball into the tin. Cover loosely with oiled clingfilm and leave to rise in a warm place until the dough reaches the top of the paper.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 30 minutes or until risen and golden, covering with foil if the surface starts to over-brown. Shake the bread out of the tin and tap the base; it should sound hollow. If necessary, cook a little longer.

Transfer to a wire rack to cool. Serve dusted with icing sugar (if liked).

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