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.

Ingredients

• 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

Method 

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