Lincolnshire Plum Bread

This Lincolnshire Plum Bread is a comforting, old-fashioned fruit loaf that combines the deep sweetness of prunes with the tart brightness of sultanas and currants. Infused with warm notes of cinnamon and allspice, the bread boasts a tender, moist crumb and a glossy, golden crust. It is perfect for afternoon tea, breakfast, or as a festive accompaniment to cheese boards. The recipe uses simple pantry staples like strong white flour, melted butter, and easy-blend yeast to create a dough that rises beautifully into two small, manageable loaves. With its aromatic spices and generous fruit content, this bread offers a nostalgic taste of home baking that pairs wonderfully with a cup of tea or coffee.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 941.7

Dietary: Vegetarian

Description

This Lincolnshire Plum Bread is a comforting, old-fashioned fruit loaf that combines the deep sweetness of prunes with the tart brightness of sultanas and currants. Infused with warm notes of cinnamon and allspice, the bread boasts a tender, moist crumb and a glossy, golden crust. It is perfect for afternoon tea, breakfast, or as a festive accompaniment to cheese boards. The recipe uses simple pantry staples like strong white flour, melted butter, and easy-blend yeast to create a dough that rises beautifully into two small, manageable loaves. With its aromatic spices and generous fruit content, this bread offers a nostalgic taste of home baking that pairs wonderfully with a cup of tea or coffee.

Ingredients

1 pound Strong white bread flour
1/4 pound Butter, melted
1/4 ounce Easy-blend yeast
8 tablespoon Milk, warm
1 teaspoon Ground cinnamon
1/2 pound Prunes, cut into sultana-size pieces
1 teaspoon Ground allspice
4 tablespoon Sugar
2 ounce Currants
2 ounce Sultanas
1 Salt
2 Eggs, lightly beaten

Directions

1
In a large mixing bowl, combine the strong white bread flour, yeast, sugar, salt, cinnamon, and allspice.
2
Make a well in the center and add the warm milk, melted butter, and lightly beaten eggs.
3
Mix and knead the ingredients until a smooth, elastic dough forms, ensuring all dry ingredients are incorporated.
4
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
5
Punch down the risen dough to release air bubbles.
6
Knead the chopped prunes, currants, and sultanas into the dough until they are evenly distributed.
7
Divide the dough into two equal portions and shape each into a loaf.
8
Place the shaped loaves into two greased and lined 1 lb loaf tins.
9
Cover the tins and allow the loaves to prove until puffy and light, approximately 30-45 minutes.
10
Preheat the oven to 375F (190C) / Gas Mark 5.
11
Bake the loaves on a baking sheet for 40-50 minutes.
12
Remove the loaves from the tins and return them to the oven on the baking sheet for an additional 10 minutes to crisp the crust.
13
Check for doneness by tapping the base; the bread should sound hollow.
14
Cool completely on a wire rack before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 941.7kcal

% Daily Value *
Total Fat 2.3g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 200mg9%
Total Carbohydrate 204.5g69%
Dietary Fiber 6.8g28%
Sugars 30.5g
Protein 29.6g60%

* 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

Ensure the milk is warm, not hot, to avoid killing the yeast.

If using active dry yeast instead of easy-blend, dissolve it in the warm milk with a pinch of sugar and let it foam before adding to the flour.

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

For a richer flavor, you can soak the dried fruits in warm tea or juice for 30 minutes before adding them to the dough.

Keywords: fruit bread, plum loaf, prune bread, spiced bread, yeast bread, home baking, breakfast bread, tea time, traditional recipe, lincolnshire, fruit loaf, cinnamon allspice

Read it online: https://www.chefs-mate.com/recipe/lincolnshire-plum-bread/