Recipe by Sassy Syrah
This came from my bread machine recipe book. I have made it a number of times and it comes out lovely. Fantastic as a breakfast toasted and buttered! Yum! I have altered the recipe slightly so that it is compatible with all of you. An Australian tablespoon = 4 tsp (20ml), so I have converted all measurements to teaspoons to avoid confusion. If you have a sweet bread cycle I'd recommend using that, but otherwise I'm pretty sure ordinary would work fine. I have frozen slices in plastic bags, so I always have some on hand if I get a craving. Nutella makes a good spread for this.
Top Review by Jewelies
Our family ate this whole loaf for breakfast. Even my 2 year old ejoyed it. I cooked this on rapid cycle as I was late putting it on and didn't want to wait 3 1/2 hours for it to cook. I also set my machine for a 1 1/2 pound loaf. I didn't add the glaze and found it great without it. Thanks Claire for an excellent recipe that I will use alot.
- 270 ml water
- 6 teaspoons butter or 6 teaspoons oil
- 1 1⁄2 teaspoons salt
- 6 teaspoons brown sugar
- 450 g white bread flour (3 cups)
- 6 teaspoons powdered milk
- 3 teaspoons ground mixed spice
- 2 teaspoons yeast
- 1⁄2 cup mixed dried fruit (I use sultanas and raisins, but you could use commercial mixed fruit or currants)
- 3 tablespoons water (optional)
- 6 teaspoons sugar (optional)
- 3 teaspoons gelatin (optional)
Directions See How It's Made
- Put all of the ingredients except the fruit in the order recommended by your manufacturer.
- If you have a nuts dispenser place the fruit in there.
- Otherwise add the fruit when the 2nd knead has 8 minutes to go.
- If using the glaze, combine glaze ingredients in a small saucepan over a heat until the sugar and gelatine has dissolved.
- Use the pause function if you have one, at fifteen minutes into the baking cycle, brush glaze over loaf.