Fruit toast / raisin bread / sultana loaf - whatever you call it, there's always something really "breakfasty" about it. Toasted or just hot, with a generous lick of butter - our recipe gives a real citrus hit to this morning classic.
- Plain Flour | 2 1/2 Cups
- White Sugar | 1/2 Cup
- Dried Yeast | 1 Sachet
- Water | 1 Cup | Warm
- Sultanas | 1 Cup
- Oranges | 2 | Halved
- Apricots | 1/2 Cup
- Cinnamon | 1 tsp | Ground
- Ginger | 1 tsp | Ground
STEP 1 | Add the dried yeast, warm water and 1 tablespoon of sugar to a small bowl. Stir until completely dissolved and then let sit for 5 - 10 minutes until bubbles start to form at the top.
STEP 2 | Using a large bowl, combine flour, ginger, cinnamon and sugar. Mix thoroughly, then add the wet yeast mix, and stir through well again.
STEP 3 | Lightly power your cooking surface with extra flour, and kneed mixture until its texture becomes elastic. Return to bowl, cover with a clean tea towel and leave to rise for 60 minutes.
STEP 4 | Adding the sultanas to a small bowl, squeeze in the juice from two oranges and let to marinate for 30 mins.
STEP 5 | With the dough now rested, add the chopped apricots and orange soaked sultanas to the mixture and combine well with your hands. Set aside to rest for a further 30mins.
STEP 6 | Add the dough mixture to an oven safe bread tin / pan and cook for 10 mins at 220°c, then reduce temperature to 180°c and cook for a further 25 mins.
Serve hot straight out of the oven, or cut into slices and toast for a special breakfast treat.
Knives used in this recipe