Lincolnshire Plum Bread

450g (1lb) Strong White Bread Flour
225g (8oz) Prunes, cut into small pieces
115ml (4fl oz) Milk, warm
110g (4oz) Butter, melted
4 tbsp Sugar
50g (2oz) Currants
50g (2oz) Sultanas
15g (½oz) Easy-blend Yeast
2 Eggs, lightly beaten
1 tsp Ground Cinnamon
1 tsp Ground Allspice
1 pinch Salt

Mix milk, sugar, butter, yeast, beaten egg, salt, and spices.
Add the flour, beating until smooth to make soft pliable dough.
Turn out onto floured surface and knead till smooth and elastic.
Place in greased bowl, cover.
Allow to stand in a warm place until doubled in volume.
Knock back and knead briefly, adding the dried fruits, ensuring they are evenly distributed.
Divide the dough in two, place into two 450g (1lb) greased and lined loaf tins.
Cover and leave in a warm room to rise until doubled in size.
Pre-heat oven to 190°C; 375°F: Gas 5
Bake on a preheated baking sheet for 40-50 minutes.
Remove the loaves from the tins.
Return them to the oven for 5-10 minutes, or until when tapped on the base they sound hollow.

Baking Recipes

Lincolnshire Plum Bread