I was quite slack and left it too late to take part in the first Bread Baking Day so when Becke from Columbus Foodie announced fruit as the theme ingredient I made sure to have something ready in time.
I've delved into the pages of Quick Breads by Liz Franklin and pulled out a very simple golden raisin and sultana bread. I have doubled the quantity of fruit as 100 grams seemed very austere for a loaf of this size and personally, I think fruit breads should be full of fruit.
An extra crunch was also added in the form of pearl sugar that I just sprinkled over the loaf before it went into the oven. Here in Melbourne, you can find Pearl Sugar at the Essential Ingredient.
Golden Raisin and Sultana Bread
350 grams self-raising flour
2 teaspoons baking powder
50 grams raw caster sugar
100 grams natural sultanas
100 grams golden raisins
2 tablespoons golden syrup
pearl sugar, for topping
Preheat the oven to 180°C/350°F - butter and flour a loaf pan (2lb/900g/8cup capacity) and line it with baking paper.
Place the milk and golden syrup into a pan and gently heat until amalgamated.
Sift the flour and baking powder together and place into a bowl along with the caster sugar and fruit. Stir this to ensure the ingredients are well mixed.
Make a well in the centre of the bowl and pour in the milk mixture - stir until the mixture has just combined, try not to overwork it.
Pour this into the prepared pan - flatten the top and then sprinkle with pearl sugar.
Bake for about 50 minutes or until the loaf has risen and is golden - check it after 30 minutes and if it appears to be browning too quickly, then cover with foil and lower the temperature of the oven.
Let it sit in the pan for 10 minutes before turning out onto a wire rack to cool.
When freshly made, serve in thick slices with butter or your favourite spread. This also makes excellent toast.
Tagged with Bread