recipes
mediterranean fruit ring
serves 6
makes 1 loaf
450g (1lb) strong plain white flour 75g (3oz) sultanas
5ml (1tsp) ground cinnamon 50g (2oz) caster sugar
2.5ml (
1
⁄2tsp) ground ginger grated rind of
1
⁄2 lemon
2.5ml (
1
⁄2tsp) salt 15ml (1tbsp) olive oil
7g sachet (1
1
⁄2 tsp) fast action 300ml (
1
⁄2 pint) lukewarm milk
dried yeast beaten egg, to glaze
50g (2oz) chopped almonds
or walnuts
1 Sift the flour cinnamon, ginger and salt into the bowl. Add the yeast, nuts, sultanas, sugar,
lemon, olive oil and milk. Fit the dough hook and mix to a soft dough on speed 1.
2 Then increase speed to 2-3 and knead for a further 7 minutes until smooth and elastic.
Remove the dough from the bowl and form into a ball. Return to the bowl, cover, leave to
rise in warm place for 1-1
1
⁄2 hours or until doubled in size.
3 Transfer the dough to a floured surface and divide into 3 equal pieces. Roll each into a rope
shape 62cm (25 inches) long. Lay them side by side.
4 Starting at one end, plait the pieces together. Bring the ends together to form a circle and
pinch to seal.
5 Place on a lightly oiled baking sheet, cover with oiled clear film and leave in a warm place to
rise for 30-45 minutes until doubled in size. Preheat oven to 200°C/400°F/Gas 6.
6 Brush with beaten egg to glaze and bake for 20-25 minutes or until risen and golden.
Transfer to wire rack to cool. Serve sliced.
chocolate chip walnut loaf
serves 6
makes 1 loaf
75g (3oz) caster sugar 5ml (1tsp) vanilla extract
85g (3
1
⁄2oz) flour 30ml (2tbsp) currants or raisins
5ml (1tsp) baking powder 25g (1oz) walnuts, chopped
60ml (4tbsp) corn flour grated rind of
1
⁄2 a lemon
130g (4
1
⁄2oz) butter, softened 45ml (3tbsp) plain chocolate chips
2 eggs icing sugar, for dusting
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450g (1lb) loaf tin. Sprinkle 10ml
(2tsp) of the caster sugar into the pan evenly to coat the base and sides.
2 Sift the flour, baking powder and corn flour into a bowl. Using the beater on speed 5-6,
cream the butter to soften. Add the remaining sugar and continue beating until light and
fluffy. Gradually beat in the eggs, adding a little of the flour mixture to prevent curdling.
3 Gently fold in the remaining flour mixture, do not over mix. Fold in the vanilla, currants or
raisins, walnuts, lemon rind and chocolate chips until combined.
4 Spoon into the tin and bake for 45-50 minutes. Allow to cool in the tin for 15 minutes,
before transferring to a wire rack to cool completely. Dust over an even layer of icing sugar
before serving.
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