This bread is a rich wintery bread served best straight from the oven with butter and cheese, or otherwise the next day when all the flavour have infused.
Fresh orange and sultana fruit loaf
Yield: 10
Portion size: 20g
Ingredients:
200ml milk
1 teaspoon of bicarbonate of soda
50g butter, melted
200g cake flour
½ teaspoon of cinnamon
100g brown sugar
250g sultanas
50g almonds chopped
30ml orange juice and zest of 1
30ml marmalade
Equipment:
20cmx 10cm loaf tin
Preparations:
1) Pre heat the oven to 160’C
2) Mix the milk with the bicarbonate of soda, combine the remaining bread ingredients into a bowl. Add the mix and beat together for 5 minutes.
3) Spoon the mixture into a greased tin and bake for 2 hours.
4) Once cooled warm the marmalade and spread in on top of the bread.
Preparation and cooking time:
25 minutes and 2 hours
