Classy Breakfast Yeast Fruit Bread

This superb fruit bread is terrific for breakfast and also excellent toasted.

Ingredients make 1 loaf

450 g bread flour

55 g caster sugar

10 g salt

2 tsp mixed spice

1 sachet dried yeast (8g)

375 ml warm water

80 g chopped pitted dates

55 g sultanas

55 g currants

55 g diced dried apricots

55 g finely chopped dried figs

Method

Place flour, sugar, salt, spice and yeast into a large mixing bowl, blend until evenly combined. Add water and blend until dough has formed. Knead the dough by hand or machine until smooth. Add the dried fruit and mix until fruit is evenly dispersed in the dough. Rest covered for approx. 90 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and form the dough into a log shape. Grease or spray (with nonstick cooking spray) a loaf pan. Place the loaf in the pan and prove covered for approx. 90 minutes. Preheat the oven to 200°C normal bake (fan forced) 180°C. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove bread from the tin and place on a wire. Brush the top with butter and allow cooling for at least 15 minutes before slicing.

Note: Try sprinkle cinnamon sugar on top and use other blends of mixed dried fruit such as a blend of apple, peaches, pears, plums, cranberries, raisins, citrus peel and glace cherries.