Fruit Loaf

This week is bread week on the Great British Bake Off and I have been trying a few bread recipes out in preparation. Baking bread gives me a sense of real satisfaction, not to mention the inviting smell that wafts throughout the house. This fruit loaf is perfect as a snack in the evening or toasted for breakfast the next morning. 

The recipe isn't difficult at all, it just requires a little patience because of all the proving involved but it really is worth the wait. 

Ingredients 

55g butter
7g fast action dried yeast
150ml warm water
2 tsp caster sugar
350g strong white bread flour 
1/4 tsp salt
Zest of 1/2 lemon 
1 egg
50g dried apricots, chopped
100g raisins
30g dried cranberries

Method 

Melt the butter and leave to cool slightly.
Add the yeast and sugar to the warm milk and leave to froth up a little.
Place the flour, salt and zest in the bowl of a stand mixer. 
Add the butter, yeast mixture and egg to the bowl.
Mix together and knead using the dough hook attachment of the mixer for 8-10 minutes. 
When the dough has been kneaded leave to prove for 1 hour in a greased bowl until doubled in size. (Ideally leave the bowl somewhere warm - I like to turn my oven on low and set the bowl beside it)

When the dough is doubled in size, knock it back with your hands and add the fruit by kneading it in. 

Roll into a rectangular shape, the length of your loaf tin, then roll the dough up (a bit like a cinnamon roll)

Place inside your loaf tin and leave to prove again for 1 hour, until doubled in size. 

Bake in the oven at 190c for 35 minutes until golden brown on top.

Your bread should sound hollow inside when it is baked.