Making A Richly Fruited Fruit Loaf

This richly fruited fruit loaf is packed with sultanas, raisins, and mixed peel, giving it a deliciously sweet and subtly citrusy flavor. Ideal for breakfast, tea time, or as a snack, this loaf is perfect when toasted or enjoyed fresh with a spread of butter.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (for precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Loaf tin (approximately 20x10cm / 8×4 inches)
• Baking parchment or non-stick spray
• Wire cooling rack

Ingredients

For the Dough

• 500g strong white bread flour (about 4 cups)
• 10g instant yeast (about 3 teaspoons)
• 75g sugar (about 1/3 cup)
• 5g salt (about 1 teaspoon)
• 250ml warm milk (about 1 cup, at 38°C/100°F)
• 75g unsalted butter, softened (about 1/3 cup)
• 1 large egg
• 150g sultanas (about 1 cup)
• 150g raisins (about 1 cup)
• 75g mixed peel (about 1/2 cup)

For Glazing (Optional)

• 2 tablespoons apricot jam or honey, warmed

Nutritional Information (Per Slice, assuming 11 slices)

• Calories: Approximately 220 kcal
• Protein: 5g
• Carbohydrates: 40g
• Fat: 5g
• Fiber: 2g
• Sodium: 250mg

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1 to 1.5 hours
• Shaping and Second Rise: 30-40 minutes
• Baking Time: 35-40 minutes
• Cooling Time: 1 hour
• Total Time: About 3 hours

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the strong white bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • In a separate bowl, whisk together the warm milk and the egg. Gradually pour this mixture into the dry ingredients while mixing with a dough scraper, spatula, or using the dough hook attachment on a stand mixer.
   • Add the softened butter and continue mixing until the dough begins to come together.
3. Knead the dough:
   • Knead the dough on a lightly floured surface for about 10 minutes by hand or for 8 minutes on medium speed using a stand mixer with the dough hook attachment. The dough should be smooth, elastic, and slightly tacky but not sticky.
4. Incorporate the fruit:
   • Gently fold the sultanas, raisins, and mixed peel into the dough. You can do this by hand or in the mixer on low speed. Ensure the fruit is evenly distributed throughout the dough.
5. First rise:
   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.

2. Shaping and Second Rise

1. Prepare the loaf tin:
   • Grease a loaf tin (approximately 20x10cm / 8×4 inches) or line it with baking parchment.
2. Shape the loaf:
   • After the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then rolling it up tightly from one end to the other.
   • Place the shaped dough into the prepared loaf tin, seam side down.
3. Second rise:
   • Cover the loaf tin with a clean kitchen towel or plastic wrap.
   • Let the dough rise for 30-40 minutes, or until it has risen above the top of the tin and is nearly doubled in size.

3. Baking the Loaf

1. Preheat the oven:
   • While the dough is proofing, preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
2. Bake the loaf:
   • Place the loaf tin in the preheated oven and bake for 35-40 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom. The internal temperature of the loaf should be around 90°C (195°F).
3. Cool the loaf:
   • Remove the loaf from the oven and let it cool in the tin for about 10 minutes. Then transfer the loaf to a wire cooling rack to cool completely before slicing.
4. Glaze the loaf (optional):
   • For a glossy finish, brush the top of the warm loaf with warmed apricot jam or honey.

Additional Tips and Variations

• Storing: The fruit loaf can be stored at room temperature in an airtight container for up to 3 days. For longer storage, slice and freeze the loaf, then toast slices as needed.
• Flavor Enhancements: You can add a teaspoon of ground cinnamon or nutmeg to the dough for a spiced variation. Alternatively, a tablespoon of orange zest can enhance the citrus flavor.
• Fruit Variations: Feel free to substitute or add other dried fruits such as currants, dried apricots, or chopped dried figs.

This richly fruited fruit loaf is a delightful treat that combines the sweetness of sultanas and raisins with the zesty hint of mixed peel. With its soft texture and rich flavor, it’s perfect for enjoying fresh or toasted, and it makes a lovely gift or addition to any meal. The recipe is straightforward and yields a beautifully golden loaf that’s sure to impress.