recipe is published with the permission of the Flour
1956 the Flour Advisory Bureau (FAB for short) has been
providing information on all matters relating to and
concerning flour and bread in the UK to the public,
media, schools, health professionals, the catering,
retailing and baking trade.
is also keen to encourage people to eat more bread as
part of a healthy, balanced diet. From educational material
to issue led PR initiatives, the promotion of bread
in all its variety, versatility, vitality and not least
the nutritional value has always been a priority for
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(1lb) strong plain flour
1/2 tsp salt
25g caster sugar
1 sachet easy blend yeast
100 g butter melted
200 ml milk
2 eggs, beaten
100 g sultanas
1 tsp mixed spice
2 tbsp sugar and 4 tbsp water
100 g icing sugar 2 tbsp waterto make icing
25 g glace cherries, chopped
50 g slivered almonds
flour, salt and sugar into a bowl and add yeast. Make
a well in the centre.
melted butter and milk together and add eggs. Add
sultanas and spice to the flour then pour in liquid.
together and then turn onto a floured surface. Knead
till smooth - about 10 minutes.
in a lightly greased bowl and cover with cling film.
Leave to rise in a warm place for about 2 hours until
doubled in size.
back the dough and place it into the greased tin.
loosely with cling film and leave to rise again for
about 1 1/2 hours until well risen.
the sugar and water glaze in a pan and heat until
in a preheated oven Gas 5 / 190°c for 25 minutes
until golden and firm.
from the oven and immediately brush top with the glaze.
to cool in tin for 15 minutes and then place on a
cold drizzle with icing and sprinkle on cherries and
make in a bread machine make half quantity of dough.
baked loaf can be frozen for up to two months.