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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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This came from my bread machine recipe book. I have made it a number of times and it comes out lovely. Fantastic as a breakfast toasted and buttered! Yum! I have altered the recipe slightly so that it is compatible with all of you. An Australian tablespoon = 4 tsp (20ml), so I have converted all measurements to teaspoons to avoid confusion. If you have a sweet bread cycle I'd recommend using that, but otherwise I'm pretty sure ordinary would work fine. I have frozen slices in plastic bags, so I always have some on hand if I get a craving. Nutella makes a good spread for this. Ingredients:
270 ml water |
6 teaspoons butter or 6 teaspoons oil |
1 1/2 teaspoons salt |
6 teaspoons brown sugar |
450 g white bread flour (3 cups) |
6 teaspoons powdered milk |
3 teaspoons ground mixed spice |
2 teaspoons yeast |
1/2 cup mixed dried fruit (i use sultanas and raisins, but you could use commercial mixed fruit or currants) |
3 tablespoons water (optional) |
6 teaspoons sugar (optional) |
3 teaspoons gelatin (optional) |
Directions:
1. Put all of the ingredients except the fruit in the order recommended by your manufacturer.
2. If you have a nuts dispenser place the fruit in there.
3. Otherwise add the fruit when the 2nd knead has 8 minutes to go.
4. If using the glaze, combine glaze ingredients in a small saucepan over a heat until the sugar and gelatine has dissolved.
5. Use the pause function if you have one, at fifteen minutes into the baking cycle, brush glaze over loaf.
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