Mediterranean Fruit Bread Ring

This sweet fruit and nut yeast bread can be made in any preferred shape and is perfect for breakfast or with afternoon tea.

Ingredients make 1 loaf

450 g white bread flour

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp salt

50 g caster sugar

½ lemon, grated rind

1 sachet dried yeast

300 ml lukewarm milk

1 tbls olive oil (15 ml) or melted butter

50 g chopped walnuts

75 g sultanas

1 lightly beaten egg

Method

Blend flour, cinnamon, ginger, salt, sugar and lemon rind in a mixing bowl. Add milk and oil and mix in a bread mixer for approx. 7 minutes until smooth. Add nuts and fruit and mix until incorporated. Place covered in a floured or oiled bowl and leave to rise for approx. 90 minutes until doubled in size. Transfer to a lightly floured table and divide into three equal size pieces. Roll each piece into an approx. 65 centimeter long rope shape. Shape the three pieces into a braid and bring the ends together to form a circle. Place on a lightly greased or paper lined baking tray and cover. Leave in a warm place to rise for approx. 60 minutes until doubled in size. Preheat the oven to 200°C normal bake. Brush the dough with egg wash and sprinkle grated or demerara sugar on top. Bake in the oven for approx. 30 minutes. Allow cooling on a wire for at least 20 minutes before cutting and serving.

Note: Try using other dried fruits and nuts such as dates and almonds.