Lincolnshire plum tear and share bread - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
- 2 tsp Easy bake yeast
- 3 tbsp Unrefined light muscovado sugar
- 60 g Butter (unsalted) melted
- 1 Egg(s) (free range) medium, beaten
- ½ tsp Vanilla extract
- 250 g Strong white bread flour
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ tsp Allspice
- 125 g Plum(s) pitted, roughly chopped
- 1 tbsp Sultanas
- 1 tbsp Currants
- Milk (whole) for brushing
- Cheese Lincolnshire poacher, to serve
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1
In a bowl add the yeast with the tepid milk and a tablespoon of the sugar and leave for 10 minutes to start bubbling.
For this step you'll need:
- 2tsp Easy bake yeast
- Milk (whole) for brushing
- 1 tbsp Unrefined light muscovado sugar
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2
Stir the rest of the sugar, butter, egg and vanilla extract into the yeast milk mixture when it has started to bubble.
For this step you'll need:
- 2 tbsp Unrefined light muscovado sugar
- 60g Butter (unsalted) melted
- 1 Egg(s) (free range) medium, beaten
- ½tsp Vanilla extract
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3
Add the flour to a large bowl with the salt and spices and mix. Pour the wet ingredients in to the flour and bring together to make a dough.
For this step you'll need:
- 250g Strong white bread flour
- ½tsp Salt
- 1tsp Cinnamon
- ½tsp Allspice
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4
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.
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5
Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.
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6
Tip the dough out onto a floured surface, add the fruit to the dough and knead in until evenly distributed.
For this step you'll need:
- 1 tbsp Sultanas
- 1 tbsp Currants
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7
Divide the dough into 6 pieces and roll into neat balls and place in a circle about 1cm apart from each other, with one in the middle on a lined baking sheet.
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8
Cover the dough with a tea towel and leave to prove for another 30 – 45 minutes until slightly puffed and the balls have joined together.
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9
Preheat the oven to 190C (fan 170C, gas mark 5). Brush the bread all over with milk and bake in the oven for 30 minutes until risen and golden brown. Serve warm with Lincolnshire poacher cheese.
For this step you'll need:
- Milk (whole) for brushing