fruit & nut bread
makes 1 loaf
280 g (10 oz/2¼ cups) plain (all-purpose) flour
2 teaspoons active dried yeast
1 teaspoon mixed (pumpkin pie) spice
2 tablespoons caster (superfine) sugar
2 teaspoons grated orange zest
40 g (1½ oz/1/3 cup) sultanas (golden raisins)
35 g (1¼ oz/¼ cup) currants
1 tablespoon mixed peel (mixed candied citrus peel)
30 g (1 oz/¼ cup) chopped pecans
1 egg
80 ml (2½ fl oz/1/3 cup) orange juice
30 g (1 oz) unsalted butter, melted oil or melted butter, for brushing
glaze
1 tablespoon milk
1 tablespoon sugar
Sift the flour into a large bowl. Add the yeast, mixed spice, sugar, orange zest, sultanas, currants, mixed peel and pecans and mix well. Make a well in the centre.
In another bowl, mix together the egg, orange juice, butter and 80 ml (2½ fl oz/1/3 cup) warm water, then pour into the well in the fruit mixture. Mix to a soft dough using a wooden spoon.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes, or until smooth and elastic, adding a little extra flour if the dough is sticky. Place the dough in a large oiled bowl, turning to coat in the oil. Cover with plastic wrap and leave to rise in a draught-free place for 45 minutes, or until well risen.
Knock back the dough by punching it gently, then turn out onto a lightly floured work surface and knead for 1 minute. Shape into an oblong or round and place in a greased 20 x 10 cm (8 x 4 inch) loaf (bar) tin, or on a greased baking tray, patting out to a 23 cm (9 inch) circle.
Brush the loaf with oil or melted butter. Cover with a tea towel (dish towel) and leave to rise in a draught-free place for 30 minutes. Meanwhile, preheat the oven to 180°C (350°F/Gas 4).
Bake the bread for 20–30 minutes, or until it is light brown and sounds hollow when tapped on the base. Turn out onto a wire rack to cool. While the bread is still hot, brush with the combined glaze ingredients. Serve warm or cold. Fruit and nut bread is best eaten the day it is made, but can be frozen in an airtight container for up to 6 weeks.
