Apricot and Cranberry Spiced Fruit Loaf
Recipes for Home and Restaurant
by Nadine Lloyd
(Makes 2 small loaves)
5-6 cups plain bread flour – plus extra for dusting
1 teaspoon salt
½ teaspoon nutmeg – ground
¼ teaspoon cloves – ground
½ cup caster sugar
¼ cup orange juice
½ cup butter – melted
1-2 cups warm water – plus extra if required
2 teaspoons active dry yeast
⅔ cup dried apricots – diced
⅔ cup dried cranberries
Zest from 2 oranges
In a large mixing bowl, add the sugar, melted butter, and yeast to 1 cup of warm water.
Set aside for the yeast to bloom. (Usually about 5-10 minutes.)
In a separate bowl, sift the flour, salt, nutmeg, and cloves together.
Once the yeast has bloomed, stir in the remaining warm water and orange juice.
Using a wooden spoon or the dough hook attachment, on a mixer, fold in 5-6 cups of the flour mixture.
Continue to fold until just combined.
Lightly flour a clean flat surface.
Knead the dough, adding in the remaining flour as you knead, until a soft smooth dough forms.
Add in extra flour as required.
Place the dough into a lightly floured bowl and cover it with glad wrap or tea towel.
Set aside in a warm area of the kitchen for 1 hour.
Once the dough has doubled in size, knock it back, then knead in the dried fruit and orange zest until all the ingredients are evenly distributed.
Lightly grease two medium-sized loaf tins.
Evenly halve the dough and place each half into a tin.
Brush the tops of the dough with melted butter.
Cover and set in a warm place in the kitchen for 30-40 minutes, or until the dough doubles in size.
Preheat the oven to 150°C – 160°F (302°F – 320°F).
Bake on the lowest rack, in the oven, for 15-25 minutes.
For even baking, rotate the bread tins after 15 minutes.
Bake until lightly golden brown in color, and a skewer comes out cleanly.
Allow to cool in the bread tins for 15 minutes, then remove and allow to cool completely before slicing.
Serve with butter, jam, and tea or coffee.