Is there anything better than a slice of freshly baked warm bread with butter, jam and a cuppa? 🍞 ☕️🍓
Well there probably is, but to me fruit toast is one of my top favourite things ever to eat. Especially on a not so warm (more like autumn) summers day. This fruit loaf is soft and sweet and is gorgeous when toasted with a bit of strawberry jam- yum! It has a sprinkling of cinnamon sugar on top and the flavours remind me slightly of Christmas, and I love Christmas, which may be why I love this bread so much…
This recipe uses a 21cm/11cm/6.5cm loaf tin so it makes a smaller sized loaf which can be cut into about 12 slices. It’s quite dense due to the dried fruit but they just makes it more sweet and tasty and delicious! ❤️
- 490g plain flour
- 1 sachet dried yeast (7g)
- 50g caster sugar
- 2 tsp. mixed spice
- 300ml warm water
- 35g sultanans
- 35g dried cranberries
- 35g chopped dried apricots
- 7 dried figs chopped into quarters
- 2 tsp. ground cinnamon
- 2 tsp. granulated sugar
- 2 tsp. almond milk (or milk of your choice)
- Add the flour, yeast, sugar and mixed spice into a bowl and mix all together. Make a well in the centre and pour in half of the warm water. Mix everything together with a wooden spoon slowly adding the remaining water until you have got a slightly wet dough.
- Tip out the dough onto a slightly floured work surface and knead for 10 mins until you have a soft dough that isn’t wet anymore.
- Place the dough into a lightly oiled large bowl (so the dough has room to rise) and cover with some slightly oiled clingfilm. Place it in a warm area (I use an airing cupboard) and leave the dough to rise for an hour- you will be able to notice that the dough has doubled in size.
- Once risen tip the dough out again onto a lightly floured work surface and punch the dough back. Scatter over the dried fruit (minus the figs) and knead them into the dough- this should take about 5 mins.
- Using a floured rolling pin roll out the dough into a circle of about 25-30cm and sprinkle over the chopped up figs.
- Roll up the dough so it is shaped like a log and line a 21cm/11cm/6.5cm loaf tin with greaseproof paper. Place the loaf into the loaf tin (see picture below of what it should look like) and put it back into a warm area for another 20 mins so it slightly rises once more.
- Preheat the oven to gas mark 6, 200°C electric or 180°C fan oven.
- In a small bowl mix together the cinnamon and the sugar to make cinnamon sugar (makes sense). Once the dough has risen brush the milk over the top of the loaf and sprinkle over the sugar so the whole of the top of the loaf is covered and looks a golden brown.
- Place onto a middle shelf in the preheated oven and bake at this temperate for 10 mins. Lower the oven to gas mark 3, 160°C electric or 140°C fan oven and bake for a further 30 mins. Keep checking your loaf to make sure the top isn’t getting too dark. After 20 mins I covered the loaf with tin foil to avoid the top of the loaf burning.
- Once baked remove from the oven and leave the loaf to cool in it’s tin for 15 mins.
- Then transfer it to a cooling rack and leave it to cool for a further 20 mins.
- Slice it up and enjoy with your favourite jam and a cup of tea- a very British bake.
Charlotte 💕 x
(adapted from a recipe by taste.com.au)