Lincolnshire plum bread
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Lincolnshire plum bread
  Plum    Bread  
Last updated 6/12/2012 12:45:06 AM. Recipe ID 4774. Report a problem with this recipe.
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      Title: Lincolnshire plum bread
 Categories: Breads
      Yield: 1 Servings
 
      1 lb Strong white bread flour
    1/4 oz Easy-blend yeast
      1 ts Ground cinnamon
      1 ts Ground allspice
      4 tb Sugar
      1 pn Salt
      2    Eggs; lightly beaten
    1/4 lb Butter; melted
      8 tb Milk; warm
    1/2 lb Prunes; cut into
           - sultana-size pieces
      2 oz Currants
      2 oz Sultanas
 
  Using a food-mixer or processor or your hands, mix and knead all the
  ingredients except the dried fruits to a smooth and elastic dough.
  Cover and leave to rise until doubled in size - about 1 hour in a
  warm room.
  
      Knock back the risen dough and knead again briefly, gradually
  working in the dried fruits until evenly distributed.  Divide the
  dough in two, shape and put into two small (1 lb) greased and lined
  loaf tins.  Cover and leave to prove (rise) until puffy and light.
  
      Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for
  40-50 minutes.  Take the loaves out of the tins and return them to
  the oven for a further 10 minutes or so as necessary - the bread will
  sound hollow when tapped on the base if it is properly cooked.  Makes
  2 small loaves.
  




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Recipe ID 4774 (Apr 03, 2005)

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