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fruit loaf with apple butter recipe

Written on Monday, September 12, 2016 | 9:43:00 AM

MAKES: 1 loaf
PREPARATION: 30 minutes, plus 1 hour 10 minutes proving 
COOKING: 1 hour 20 minutes, plus cooling

Ingredients : 
- 500 g (1 lb 2 oz/31/3 cups) plain (all-purpose) flour, plus extra for kneading
- 50 g (1¾ oz) caster (superfine) sugar
- 3 teaspoons mixed spice
- 7 g fast-action dried yeast
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- vegetable oil, for oiling
- finely grated zest of 1 orange
- 225 g (8 oz) chopped dried fruit, such as
- apricots, dates, raisins or dried cherries

- 750 g (1 lb 10 oz) apples
- 100 g (3½ oz) caster (superfine) sugar
- juice of ½ lemon
- ½ teaspoon ground cinnamon
- 1 star anise

Preparation Method :
1) Whisk together the flour, sugar, mixed spice and yeast. Combine the vanilla and almond extract with 300 ml (10½ fl oz) water and gradually stir into the flour. Bring the mixture together into a soft dough and tip out onto a lightly oiled work surface. Knead for 10 minutes, adding more flour if too sticky. Put in an oiled bowl, cover with oiled plastic wrap and leave somewhere warm for 1 hour.

2) Meanwhile, peel, chop and core the apples and put in a heavy lidded pan with 125 ml (4 fl oz/½ cup) water. Simmer with the lid ajar for 20 minutes, adding a splash of water if necessary. Purée in a food processor. Pour purée into the pan and add the sugar, lemon juice, cinnamon and star anise. Cook over a very low heat for 1 hour, or until the purée is thick and deep brown. Discard the star anise.

3) Lightly oil a loaf (bar) tin and line the base with baking paper. Combine the orange zest and dried fruit. Turn the dough out onto a lightly oiled work surface, flatten with your knuckles and gradually knead in the dried fruit. Roll into a log shape, put in the loaf tin and cover with a clean tea towel (dish towel). Set aside for 10 minutes.

4) While the dough is proving, heat the oven to 200°C (400°F/Gas 6) and put a baking tin half-filled with water in the bottom of the oven. Bake the loaf on the middle shelf for 10 minutes, then reduce the heat to 170°C (325°F/Gas 3) and bake for a further 45 minutes. Leave in the tin for a few minutes then turn out onto a wire rack to cool. Slice and serve with the apple butter.


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