Fruit and Nut Plaited Loaf

AuthorBobCategory, DifficultyIntermediate

Fruit & Nut Plaited Loaf. There is something special about yeast cookery - if only the smell. Beautiful bread at a fraction of the supermarket cost.

Fruit and Nut Plaited Loaf

Yields12 Servings
Prep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

 500 g Self Raising Flour
 1 tsp Salt
 100 g Currents
 50 g Sultanas
 100 g Chopped Pistachios
 1 tsp Caster Sugar
 10 fl oz Milk, tepid
 14 g Dried Quick Acting Yeast
 50 g Melted Butter

1

Put the flour, salt, currants, sultanas, sugar and chopped pistachios into a mixing machine bowl and lightly mix together.

2

In a jug, add the dried yeast to the tepid milk and whisk together. Then add the melted butter to the liquid.

3

Add the liquid to the dry ingredients and whisk vigourously for 2 minutes. This acts as part of the kneading process.

4

Cover the bowl with a clean cloth and allow to prove in a warm area for 1 hour.

5

15 minutes before the end of the proving process, preheat your oven to 180ºC.

6

After proving, remove the dough from the bowl and split into 3 equal amounts. Take each amount of dough and knead with the palm of your hand for 1 minute and finish by stretching the dough into 40cm "sausage lengths".

7

Put the 3 lengths of dough onto a baking tray and join at one end. Now 'left over right' each length of dough and again join at the end.

8

Cover the plaited dough with the clean cloth and again allow to prove in a warm place for 30 minutes. The dough should at least double in size.

9

Place the baking tray onto the middle shelf of the oven for 20 minutes. When cooked, remove from the oven and allow to cool on a wired tray. Glaze the loaf whilst it is still hot using diluted golden syrup or treacle.

Ingredients

 500 g Self Raising Flour
 1 tsp Salt
 100 g Currents
 50 g Sultanas
 100 g Chopped Pistachios
 1 tsp Caster Sugar
 10 fl oz Milk, tepid
 14 g Dried Quick Acting Yeast
 50 g Melted Butter

Directions

1

Put the flour, salt, currants, sultanas, sugar and chopped pistachios into a mixing machine bowl and lightly mix together.

2

In a jug, add the dried yeast to the tepid milk and whisk together. Then add the melted butter to the liquid.

3

Add the liquid to the dry ingredients and whisk vigourously for 2 minutes. This acts as part of the kneading process.

4

Cover the bowl with a clean cloth and allow to prove in a warm area for 1 hour.

5

15 minutes before the end of the proving process, preheat your oven to 180ºC.

6

After proving, remove the dough from the bowl and split into 3 equal amounts. Take each amount of dough and knead with the palm of your hand for 1 minute and finish by stretching the dough into 40cm "sausage lengths".

7

Put the 3 lengths of dough onto a baking tray and join at one end. Now 'left over right' each length of dough and again join at the end.

8

Cover the plaited dough with the clean cloth and again allow to prove in a warm place for 30 minutes. The dough should at least double in size.

9

Place the baking tray onto the middle shelf of the oven for 20 minutes. When cooked, remove from the oven and allow to cool on a wired tray. Glaze the loaf whilst it is still hot using diluted golden syrup or treacle.

Fruit and Nut Plaited Loaf

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