A tasty fruit loaf with raisins and a hint of cinnamon. Delicious toasted and spread with butter
- 500g (1lb) strong plain flour
- 100g (3½oz) soft light brown sugar
- 7g sachet fast-action dried yeast
- 1tbs ground cinnamon
- 1 level tsp salt
- 1 large egg
- 250ml (8fl oz) milk, lukewarm
- 50g (1¾oz) butter, melted
- 200g (7oz) raisins
- Beaten egg, for glaze
- Butter, to serve
- You'll also need:
- 1kg (2lb) loaf tin, buttered
Tip the flour into a bowl and stir in the sugar, yeast, cinnamon and salt. Lightly beat together the egg, milk and butter, and pour this mixture into the flour. Mix together to form a dough. Knead the dough, either in a food mixer with a dough hook or on a lightly floured surface, for about 5-10 mins until it’s smooth and elastic.
Roll out the dough on a lightly floured surface to a rectangle about 15 x 40cm (6 x 16in). Sprinkle the raisins over the surface and press them in lightly.
Roll up the dough widthways to enclose the raisins in a spiral, and place in the loaf tin. Press the dough down well to spread it out to the corners of the tin.
Cover the tin with oiled cling film or a clean tea towel and leave the dough in a warm place until it’s doubled in size.
Set the oven to gas mark 6 or 200°C.
Brush the top of the loaf with egg glaze, and then place it in the centre of the oven and bake for 20 mins. Reduce the oven temperature to gas mark 4 or 180°C and bake the loaf for a further 20-30 mins, or until it sounds hollow when taken out of the tin and tapped underneath.
Remove from the oven and transfer to a wire rack to cool. Serve the loaf sliced and toasted, spread with butter. When cold, wrap the loaf in a freezer bag and freeze for up to 3 months. Allow to defrost
If you don’t want a spiral of raisins, knead the raisins into the dough so they’re evenly distributed throughout the loaf when it's sliced. distributed throughout