@brighteyes847: Festive Christmas Bread RECIPE-COOKING WITH BRIGHT EYES Ingredients 👇 For the dough - 500g strong white bread flour - 7g instant dried yeast - 75g caster sugar - 1 tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp mixed spice (optional, for a stronger Christmas flavour) - 250ml lukewarm milk, holding back the last 20ml initially - 1 large egg - 75g unsalted butter, softened - 1 tsp vanilla extract - Finely grated zest of 1 orange For the fruit - 150g mixed dried fruit - 75g sultanas - 50g glacé cherries, chopped - 50g mixed candied peel For the finish - 1 egg, beaten, for glazing - 1 tsp milk, to thin the egg wash if needed - 1–2 tbsp apricot jam, warmed (optional) - A little icing sugar for dusting (optional) Method 1. Prepare the fruit Mix the mixed dried fruit, sultanas and chopped glacé cherries in a bowl. Keep the candied peel separate. If the fruit is already soft, use it as it is. If it is hard, soak the dried fruit in warm water for 10 minutes, then drain thoroughly and pat completely dry with paper towels. Do not soak the candied peel. 2. Make the dough Place the flour, instant yeast, sugar, salt, cinnamon, nutmeg and mixed spice, if using, in a large mixing bowl. Put the yeast on one side of the bowl and the salt on the other, then mix the dry ingredients together. Add 230ml of the lukewarm milk, the egg, softened butter, vanilla extract and orange zest. Mix until a dough forms. Add the remaining milk gradually if needed. If the dough feels stiff, add 1–2 tablespoons of extra lukewarm milk, a little at a time, until it becomes soft and pliable. 3. Knead the dough Knead by hand for 10–12 minutes, or with a dough hook for 7–9 minutes, until the dough is smooth, elastic and slightly tacky. 4. Incorporate the fruit Gently flatten the kneaded dough into a large rectangle on a lightly floured surface. Scatter the dried fruit, sultanas, glacé cherries and candied peel evenly over the dough. Roll the dough into a log, fold it into thirds, then gently shape it into a ball. If some fruit escapes, tuck it back into the dough without tearing the surface. 5. First rise Place the dough in a lightly greased bowl and cover. Leave in a warm place for approximately 1½–2½ hours, or until doubled in size. The timing depends on room temperature and dough conditions, so judge the rise by the dough's volume rather than the clock alone. 6. Shape the bread Gently press the air out of the dough. Shape it into a round loaf, tucking the edges underneath to create a smooth surface. Place it on a baking tray lined with baking parchment. Cover loosely and leave to rise for about 30–45 minutes, or until noticeably puffy. Gently press the dough with a fingertip. It should spring back slowly rather than immediately. 7. Glaze and bake Preheat the oven to 180°C conventional / 160°C fan. Beat the egg for glazing and mix in 1 teaspoon of milk if needed to make it easier to brush. Apply a thin, even layer over the top of the loaf. Bake for approximately 30–40 minutes, checking the colour from 20–25 minutes. If the crust becomes too dark, cover the loaf loosely with foil or baking parchment and continue baking until cooked through. The loaf should sound hollow when tapped underneath. If using a food thermometer, aim for a centre temperature of approximately 90–93°C. 8. Finish and cool Transfer the bread to a wire rack and allow it to cool completely before slicing. For a shiny crust, brush the warm loaf lightly with warmed apricot jam, if desired. If you prefer a festive dusting of icing sugar, add it just before serving.

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Thursday 29 October 2026 13:20:31 GMT