We do like a fruited loaf.
A doorstep of fresh hefty bread, studded with fruit is a good breakfast when toasted and loaded with butter. We used to buy a loaf like this each Weekend from our village shop until it was bought out and closed down a few years ago…such is the relentless takeover of the chain shops and supermarkets.
This month’s Fresh From the Oven challenge hosted by La Cuisine de Sarah is ‘Breakfast Fruit Breads’ so as my 11th hour bid I came up with this creation.
I suggested various fruity inclusions, but Ed wanted me to stick to his favourite cherries and sultanas. What I did add though was a grated ripe pear which has given the loaf an added layer of flavour. The cream is only in there as I had some in the fridge, you could leave it out or use yoghurt as a substitute.
I proved it in my new cane basket to help it keep its shape and baked it on a baking stone to make sure it cooked right through without going too crusty.
Tomorrow it shall be toasted for our breakfast…if it doesn’t become tonight’s supper.
*** FRUIT BREAD UPDATE *** SUNDAY 8.30AM ***
We have just eaten a couple of slices of this toasted for breakfast and the verdict was ‘muchos deliciousness’.
Just the right amount of fruit, flavour and spice. The fruit distribution towards the middle of the loaf was perfect *makes a note to fold fruit in better next time.* The crumb is pleasingly creamy and toasts slowly and evenly.
Sorry, no photos to prove this as I am not in a camera kinda mood.
Easy, like Sunday morning.
*** FRUIT BREAD UPDATE ENDS ***
Tasty bits that you will need:
- 150g sultanas
- 1 cup of tea
- 15 glace cherries
- 1/4 tsp cinnamon
- 1/4 tsp mixed spice
Then mix the following in a measuring jug and allow it to stand for 30 minutes until frothy:
- 1 egg
- 1 grated ripe pear
- 1 7g sachet of yeast
- 5 tablespoons of cream
- Enough luke warm milk to make the above upto 400mls of liquid
- 250g plain flour
- 250g bread flour
- 1.5tsp salt
Mix the liquid from the jug into the flours and knead with a dough hook for 5 minutes.
Scrape the soggy dough into a ball, sprinkle with flour and leave in the bowl, covered with a plate, for about an hour or more until doubled in size.
I re-knead it and rest it again at this point but you don’t ‘knead’ to.
Drain the sultanas well and toss them in some flour, add the cinnamon and mixed spice then gently knead them into the dough.
Fold in the cherries. They are sneaky and will keep popping out.
Allow to prove for another 30 minutes or so, I used a proving basket for this. Then turn the pouffy dough onto a hot tray or baking stone in a very hot oven (220c) for 10 minutes then turn to 190c for a further 25 minutes.
Allow to cool before you slice, toast and eat with salty butter.
Use any leftovers for bread and butter pudding.