German Fruit Loaf Bread
1 hr 20 min.
ready in 2 h. 40 min.
- 1 ½ cups plain flour (sifted)
- plain flour (for dusting)
- 1 pinch salt
- 1 tsp caster sugar
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 tsps active dry yeast
- ⅜ cup milk (warmed)
- 1 ¼ cups mixed candied citrus peel (chopped)
- 1 cup Golden raisins
- ½ cup ground almonds
- ¼ cup unsalted butter (softened)
- 1 large egg
Combine the warmed milk and yeast in a mixing bowl and allow to sit for 5 minutes to one side.
Combine the flour, salt, mixed spice, cinnamon and sugar in a large mixing bowl.
Add the butter, ground almonds, mixed candied peel and sultanas and mix well.
Add the milk and yeast mixture to the bowl and stir well to form a dough.
Turn out onto a lightly floured surface and knead for 5-7 minutes until even and smooth. Cover with a damp tea towel and leave to prove for 20 minutes.
After proving for 20 minutes, knock the dough back and knead again for 4-5 minutes. Shape the dough into an oval shape and transfer to a greased baking tray.
Cover again with a damp tea towel and leave to prove in a warm place for 60 minutes. Pre-heat the oven to 180°C | 350F | gas 4.
Bake for 40-45 minutes until risen and golden on the outside. Remove and allow to cool on a wire rack.
When ready to serve, brush the outside with the melted butter and dust immediately with the icing sugar to form a thick layer all over.
Slice into portions.