Recipe
for :
 This
recipe is published with the permission of the Flour
Advisory Bureau.
Since
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.
FAB
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
FAB.
More
recently FAB has worked with a team of experts and nutritionists
to devise the ultimate eating plan. Vitality Eating
System is thier new resource and targets women who are
interested in either losing or maintaining their weight
whilst eating healthily. The system provides consistent,
accurate and proven information based on sound science
and has been endorsed by the experts and by top TV babe
Cat Deeley. Whilst providing a healthy long-term option
to faddy and quick fix diets the system focuses upon
effective, realistic and practical dietary advice for
consumers. Launched on the 2nd June 2005 the Vitality
Eating System will help you look and feel great! To
order your copy, please email FAB@nabim.org.uk
or telephone 020 7493 2521.
If
you are looking for information on bread and flour have
a look at the FAB web site.
To
visit Flour Advisory Bureau web site <click
here>
Ingredients
450g
(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
To glaze:
2 tbsp sugar and 4 tbsp water
Garnish:
100 g icing sugar 2 tbsp waterto make icing
25 g glace cherries, chopped
50 g slivered almonds
Method
- Sieve
flour, salt and sugar into a bowl and add yeast. Make
a well in the centre.
- Mix
melted butter and milk together and add eggs. Add
sultanas and spice to the flour then pour in liquid.
- Mix
together and then turn onto a floured surface. Knead
till smooth - about 10 minutes.
- Place
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.
- Knock
back the dough and place it into the greased tin.
- Cover
loosely with cling film and leave to rise again for
about 1 1/2 hours until well risen.
- Place
the sugar and water glaze in a pan and heat until
dissolved.
- Bake
in a preheated oven Gas 5 / 190°c for 25 minutes
until golden and firm.
- Remove
from the oven and immediately brush top with the glaze.
- Allow
to cool in tin for 15 minutes and then place on a
cooling rack.
- When
cold drizzle with icing and sprinkle on cherries and
nuts.
Note:
To
make in a bread machine make half quantity of dough.
The
baked loaf can be frozen for up to two months.
Makes
1 loaf
Flour
Advisory Bureau
www.fabflour.co.uk
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