Fruit Bread
- 340 Mililitre water
- 3 Tablespoon oil
- 1 Tablespoon natural yoghurt
- 3 Tablespoon glace peel
- 1 3/4 Teaspoon salt
- 2 Tablespoon brown sugar
- 4 Cup high grade flour
- 1 Teaspoon bread improver
- 3/4 Teaspoon cinnamon
- 3/4 Teaspoon ground ginger
- 3/4 Teaspoon nutmeg
- 3/4 Teaspoon all spice
- 2 Teaspoon yeast
- 1/3 Cup sultana
- 1/3 Cup dried apricots
- 1/3 Cup dried pitted date
- 2 Tablespoon glace ginger
- Starting with the left column working down, add ingredients in order to loaf tin until yeast is added.
- Set bread maker to fruit or sweet bread. I find that setting crust to dark results in a better cooked loaf. Start machine.
- When bread maker beeps add the dried fruit.
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Bread improver can be substituted with 1 250 mg chewable vitamin C tablet that has been crushed finely.
I find that dates are much nicer if soaked in some boiling water for a minute or so before use then squeeze excess moisture out before using.
You can use whatever combination of dried fruit you prefer - it totals 1c plus the ginger (which is optional).