Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. Source: Philippa Davenport in "Country Living" (British), March 1989.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1680g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2170 (45%)|
|Amt Per Serving||% DV|
|Total Fat 241.1g||321 %|
|Saturated Fat 132.6g||663 %|
|Monounsaturated Fat 67.3g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 2599.8mg||800 %|
|Sodium 2020.3mg||70 %|
|Potassium 1937mg||51 %|
|Total Carbohydrate 541.7g||159 %|
|Dietary Fiber 18.9g||75 %|
|Sugars, other 522.8g|
|Protein 124.7g||178 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4783
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!