Meals and Courses

Sweet Pineapple & Lime Loaf

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 200 ml (7 fl oz) water
  • 25 g (1 oz) unsalted butter, softened
  • ½ teaspoon five spice powder
  • finely grated rind of 2 limes, plus 4 tablespoons juice
  • ½ teaspoon salt
  • 400 g (13 oz) strong white bread flour
  • 65 g (2½ oz) caster sugar
  • ¾ teaspoon fast-action dried yeast
  • 300 g (10 oz) sweetened semi-dried pineapple, chopped into small pieces
  • 75 g (3 oz) icing sugar
  • pared lime rind, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the water, butter, five spice powder, lime rind, 3 tablespoons lime juice, salt, flour, sugar and yeast 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.

At the end of the programme turn the dough out on to a floured surface and divide it into 4 pieces. Grease a 1 kg (2 lb) loaf tin and line the base and long sides with a strip of greaseproof paper. Flatten each piece of dough to a rectangle that is roughly the size of the tin and place a piece in the base. Scatter with one quarter of the chopped pineapple. Cover with a second layer of dough. Repeat the layering, finishing with a layer of fruit. Cover loosely with oiled clingfilm and leave to rise in a warm place until almost doubled in size.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes or until risen and golden. Turn out of the tin and return to the oven for a further 5—10 minutes or until the loaf sounds hollow when tapped with the fingertips. Cover with foil if the loaf starts to over-brown.

Mix the icing sugar with the remaining lime juice and drizzle over the bread. Sprinkle with lime rind; let cool.

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