Meals and Courses

Rich Fruit Teabread

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 175 ml (6 fl oz) strong black tea, cooled
  • 1 egg, beaten
  • 50 g (2 oz) unsalted butter, softened
  • ½ teaspoon salt
  • finely grated rind of 1 orange
  • 1 tablespoon ground mixed spice
  • 375 g (12 oz) strong white bread flour
  • 75 g (3 oz) dark muscovado sugar
  • 1½ teaspoons fast-action dried yeast
  • 200 g (7 oz) luxury mixed dried fruit
  • 100 g (3½ oz) ready-to-eat dried apricots, roughly chopped
  • 100 g (3½ oz) Brazil nuts, chopped
  • demerara sugar, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the dried fruit and nuts, in the pan, following the order specified in the manual. Add the spice with the flour.

Fit the pan in the machine and close the lid. Set to the dough programme, adding the dried fruits and nuts when the machine beeps.

At the end of the programme turn the dough out on to a floured surface and shape it into an oval. Grease a 1 kg (2 lb) loaf tin and drop the dough into the tin. Cover loosely with oiled clingfilm and leave to rise in a warm place for 50—60 minutes or until almost doubled in size.

Sprinkle generously with demerara sugar and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 35— 40 minutes until risen and golden. Cover the top with foil if the surface starts to over-brown. Turn out of the tin and tap the base: it should sound hollow. If necessary, return to the oven (out of the tin) for a little longer.

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