Swirly Fruit Bread

Put the yeast, sugar, salt, flour and butter into a mixing bowl. Add the milk and just enough water to form a soft dough, mixing with your hands until well combined. Cover and leave to stand for 20 minutes.

Turn out and knead until smooth and elastic, adding more water or flour if necessary. Put the dough into a lightly oiled bowl, turning to coat all sides. Cover the bowl and leave in a warm place to rise for about 1 hour, until risen and puffy.

Turn out onto a lightly floured surface and knead lightly. Pat or roll the dough into a 20cm x 38cm|8" x 15" rectangle.

For the filling: mix together the ingredients and sprinkle evenly over the dough. Starting with a short end, dampen the edge of the dough with water and roll the dough into a tight log. Tuck the ends under and place the loaf, seam side down, in a lightly greased 22cm x 11cm|8 1/2" x 4 1/2" loaf tin.

Cover the tin with oiled clingfilm and leave in a warm place to rise for 1-1 1/2 hours, until the dough has risen above the top of the tin.

Heat the oven to 190°C (170° fan) 375°F gas 5. Bake the loaf for 30-40 minutes until cooked though and the top is golden brown. Cover with foil if it is browning too quickly. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.