Moist Stone Fruit Loaf
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
1
- For the dough
- 1 ¼ tsps Dried yeast
- 2 Tbsps warm water
- 1 egg
- ¼ cup warm milk
- 2 Tbsps butter
- 2 Tbsps sugar
- 1 tsp grated lemon zest
- ¼ tsp salt
- 1 ¼ cups all-purpose flour (plus extra for dusting)
- For the filling
- ½ cup cream cheese
- 1 Tbsp sugar
- 1 cup sliced Apricot
- 2 tsps butter (melted)
Preparation
Kitchen utensils
2 Pots, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Citrus juicer, 1 Slotted spoon
Preparation steps
1.
Grease a 20cm|8" square tin.
2.
Dissolve the yeast in the warm water in a small bowl, then pour into a mixing bowl.
3.
Add the egg, milk, butter, sugar, lemon zest, salt and 75g|3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft sticky dough.
4.
Turn onto a floured surface and knead for about 8 minutes until smooth and elastic. Set to one side.
5.
For the filling: combine the cream cheese and sugar. Gently spread over the base of the tin.
6.
Arrange the apricot slices over the top and brush with butter. Press the dough over the apricots, building up the edges slightly in the tin. Cover and leave to rise in a warm place for about 1 hour, until doubled in size.
7.
Heat the oven to 180°C (160° fan) 350°F gas 4.
8.
Bake for 30-40 minutes until golden brown. Place on a wire rack to cool completely.
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