SIMNEL SPICED BREAKFAST LOAF
Toast a slice of this celebration bread and top with butter to give hot cross buns a serious run for their money
Provided by Sarah Cook
Categories Breakfast
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Put each flour into its own mixing bowl and add a sachet of yeast and ½ tsp salt to each bowl. Stir the caster sugar into the white flour, and the muscovado and spices into the brown flour.
- Put the milk and butter in a small pan and warm gently until the butter has melted. Make a well in the middle of each flour mix and pour half the milk mixture into each. Add 1 egg to each, and mix to a soft, sticky dough - if you have a table-top mixer or food processor with a dough hook, use that to mix, as the dough is quite sticky.
- Turn each dough onto a lightly floured surface and and knead each for 5 mins until smooth (or knead in your mixer). Put back into their bowls, cover loosely with oiled cling film and leave somewhere warm until the dough has doubled in size. Lightly dust a 900g loaf tin with flour.
- Turn out the doughs and knead each for 30 secs more. Roll out each dough thinly so that its width is the same as the length of the loaf tin, but roll it as long as you can - the longer it is, the more 'swirls' you'll get. Melt the 2 tbsp butter and brush the spicy malted dough all over, then scatter with the raisins and extra 1 tbsp of muscovado sugar. Lift the white dough on top and press together. Brush the top with the remaining melted butter, then roll up from one of the ends that matches the length of the tin. Lift the roll into the tin and cover loosely with oiled cling film. Leave somewhere warm for 20-30 mins until the dough has risen nicely above the top of the tin.
- Heat oven to 200C/180C fan/gas 6 and bake for 20 mins, then turn down to 180C/160C fan/gas 4 and bake for 20 mins more. Turn out the loaf and check it sounds hollow when tapped on the base - if not, pop back in the tin and bake for another 5 mins. Cool on a wire rack, then slice, toast and butter or eat cold.
Nutrition Facts : Calories 329 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SIMNEL SPICED BREAKFAST LOAF
Toast a slice of this celebration bread and top with butter to give hot cross buns a serious run for their money
Provided by Sarah Cook
Categories Breakfast
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Put each flour into its own mixing bowl and add a sachet of yeast and ½ tsp salt to each bowl. Stir the caster sugar into the white flour, and the muscovado and spices into the brown flour.
- Put the milk and butter in a small pan and warm gently until the butter has melted. Make a well in the middle of each flour mix and pour half the milk mixture into each. Add 1 egg to each, and mix to a soft, sticky dough - if you have a table-top mixer or food processor with a dough hook, use that to mix, as the dough is quite sticky.
- Turn each dough onto a lightly floured surface and and knead each for 5 mins until smooth (or knead in your mixer). Put back into their bowls, cover loosely with oiled cling film and leave somewhere warm until the dough has doubled in size. Lightly dust a 900g loaf tin with flour.
- Turn out the doughs and knead each for 30 secs more. Roll out each dough thinly so that its width is the same as the length of the loaf tin, but roll it as long as you can - the longer it is, the more 'swirls' you'll get. Melt the 2 tbsp butter and brush the spicy malted dough all over, then scatter with the raisins and extra 1 tbsp of muscovado sugar. Lift the white dough on top and press together. Brush the top with the remaining melted butter, then roll up from one of the ends that matches the length of the tin. Lift the roll into the tin and cover loosely with oiled cling film. Leave somewhere warm for 20-30 mins until the dough has risen nicely above the top of the tin.
- Heat oven to 200C/180C fan/gas 6 and bake for 20 mins, then turn down to 180C/160C fan/gas 4 and bake for 20 mins more. Turn out the loaf and check it sounds hollow when tapped on the base - if not, pop back in the tin and bake for another 5 mins. Cool on a wire rack, then slice, toast and butter or eat cold.
Nutrition Facts : Calories 329 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
GRANDMA EMMA'S SPICE LOAF
A quick bread, moist and full of raisins and nuts. A family favorite for the winter holidays.
Provided by Marsha Crom
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Soak raisins in coffee until plump. Do not drain.
- Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
- In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
- Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
- Bake in a preheated 350 degree F(175 degrees C) oven for one hour.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 216.6 mg, Sugar 22.4 g
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