Include in Print View:

Lincolnshire Plum Bread

Lincolnshire Plum Bread recipe image
This Lincolnshire Plum Bread is a comforting, slightly sweet loaf that blends the warmth of cinnamon and allspice with the tart sweetness of dried plums. The dough is rich with melted butter and eggs, creating a tender crumb that holds up well to slicing. It&# 226;ÂÂs perfect for breakfast with a pat of butter, as a tea-time treat, or even as a base for a savory sandwich. The dried fruit adds bursts of flavor and moisture, making each bite satisfying and nostalgic. Simple to make with pantry staples, this bread brings a touch of tradition to your kitchen and pairs beautifully with coffee or tea.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1536.1
Dietary: Vegetarian
Description
This Lincolnshire Plum Bread is a comforting, slightly sweet loaf that blends the warmth of cinnamon and allspice with the tart sweetness of dried plums. The dough is rich with melted butter and eggs, creating a tender crumb that holds up well to slicing. It&# 226;ÂÂs perfect for breakfast with a pat of butter, as a tea-time treat, or even as a base for a savory sandwich. The dried fruit adds bursts of flavor and moisture, making each bite satisfying and nostalgic. Simple to make with pantry staples, this bread brings a touch of tradition to your kitchen and pairs beautifully with coffee or tea.
Ingredients
  • 1 pound Strong white bread flour
  • 1/4 ounce Easy-blend yeast
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground allspice
  • 4 tablespoon Sugar
  • 1 pn Salt
  • 2 Eggs; lightly beaten
  • 1/4 pound Butter; melted
  • 8 tablespoon Milk; warm
  • 1/2 pound Prunes; cut into
Directions
  1. 1
    Cut the prunes into sultana-sized pieces.
  2. 2
    In a large bowl or food processor, combine the flour, yeast, cinnamon, allspice, sugar, and salt.
  3. 3
    Add the beaten eggs, melted butter, and warm milk to the dry ingredients.
  4. 4
    Mix and knead the dough until it becomes smooth, elastic, and slightly sticky.
  5. 5
    Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
  6. 6
    Punch down the risen dough to release air bubbles.
  7. 7
    Gradually knead the cut prunes into the dough until evenly distributed.
  8. 8
    Divide the dough in half and shape each portion into a loaf.
  9. 9
    Place the loaves into two greased and lined 1 lb loaf tins.
  10. 10
    Cover the tins and let the loaves prove until puffy and light, about 30-45 minutes.
  11. 11
    Preheat the oven to 375ðF (190ðC) with a baking sheet inside.
  12. 12
    Bake the loaves on the preheated baking sheet for 40-50 minutes.
  13. 13
    Remove the loaves from the tins and place them directly on the oven rack for 10 more minutes, or until the bottom sounds hollow when tapped.
  14. 14
    Transfer the loaves to a wire rack and cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1536.1kcal
% Daily Value *
Total Fat 49.7g77%
Saturated Fat 29.7g149%
Cholesterol 123.2mg42%
Sodium 195399.7mg8142%
Total Carbohydrate 238.2g80%
Dietary Fiber 17.0g68%
Sugars 34.7g
Protein 42.4g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the milk is warm but not hot (about 105-110ðF) to activate the yeast without killing it.

You can substitute prunes with raisins, sultanas, or chopped dried apricots for a different flavor profile.

Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

If the dough feels too sticky during kneading, add a tablespoon of flour at a time. If too dry, add a teaspoon of milk.

For a softer crust, wrap the loaves in foil while cooling.

Keywords: lincolnshire plum bread, spiced fruit bread, dried plum loaf, cinnamon allspice bread, traditional british bread, easy yeast bread, homemade fruit loaf, breakfast bread, tea time treat, comfort food, vegetarian baking, prune bread, enriched dough, loaf tin baking, spiced bread, fruit and nut bread, classic yeast dough, rustic loaf
Read it online: https://www.chefs-mate.com/recipe/lincolnshire-plum-bread-2/