Slather some butter and jam onto a slice of this fruit loaf and you will be in heaven! Perfect for breakfast or a mid-morning/afternoon snack!
The other morning I had planned to make a batch of hot cross buns. But then I got a massive case of the can’t be’s and decided that I just couldn’t be bothered rolling the dough into buns and piping crosses on top. Yeah I know, because it’s like sooooo hard! Hey, in my defence I was tired and we all know that when you’re tired even the simplest things seem hard! Anyway, I still felt like eating something that tasted a little like a hot cross bun and so decided that I’d make a fruit loaf instead…. no rolling into buns or piping required – nope all I had to do was just slap it in a loaf tin!
This really is an easy dough recipe and while you do have to leave it to prove for a while, it’s a really great excuse to make a cuppa and watch TV… which is exactly what I did.
By the time the loaves came out of the oven I was starving! Tired and starving is not a good combination! So I sliced it while it was still warm, slathered on some butter and jam and took myself back to the couch for some more serious TV watching. And after all that, I was still a tired little grump… but at least I wasn’t hungry anymore!
Simple Fruit Loaf
- 4 cups plain flour
- 2 x 7g sachets dried yeast
- 1/4 cup caster sugar
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- pinch of salt
- 1 1/2 cups currants I used a mix of the three, cranberries or sultanas
- 40 g butter
- 300 ml milk
- 2 eggs lightly beaten
- 2 tablespoons butter melted, for brushing
- Combine flour, yeast, sugar, mixed spice, cinnamon, salt and fruit in a large bowl.
- Melt butter in a small saucepan over medium heat.
- Add milk and stir for 1 minute, or until lukewarm.
- Add milk and butter mixture and eggs to flour mixture.
- Gently mix until dough almost comes together.
- Use your hands to finish mixing so that a soft dough forms.
- Place dough on a lightly floured surface.
- Knead for a few minutes or until dough is smooth (about 10 minutes is great!).
- Put the dough into a lightly oiled bowl.
- Cover with plastic wrap.
- Set aside in a warm place for 45 minutes, or until dough doubles in size.
- Preheat oven to 190°C.
- Grease two loaf pans.
- Punch dough down to its original size.
- Turn out onto a lightly floured surface and knead until smooth.
- Divide dough equally in two.
- Place one lot of dough into each loaf pan and cover with plastic wrap.
- Set aside for 30 minutes, or until dough doubles in size.
- Brush top of dough with butter.
- Bake each loaf for 18 to 20 minutes, or until golden and cooked through.
- Serve hot from the oven with butter and jam or allow to cool completely before placing into an airtight container.