Saffron and Thyme Fruit Loaf
Enough for 5 – 6 large slices. Prep & cook: 2 hours
EQUIPMENT:
- 1lb loaf tin
- Greaseproof paper or 1 loaf tin liner
- Foil
- Large mixing bowl
- Wooden spoon
- Measuring cup
- Teaspoon
INGREDIENTS:
- 115g plain flour
- 55g butter (warmed, not melted)
- 5g Fast Action yeast (I use Allinson’s Easy Bake)
- ¼ tsp/7 threads of saffron strands
- ½ tsp fresh thyme leaves or dried thyme
- 70ml boiling water
- 115ml milk–warmed (not boiled)
- 25g caster sugar or soft brown sugar (NOT demerara sugar)
- 55g chopped mix peel
- 4 glace cherries, each one cut into 4 pieces
- 70g sultanas
METHOD:
- Ensure the butter is soft.
- Pour the boiling water into a cup/small container and add the saffron. Put aside to steep and cool for at least 10 minutes.
- Put flour and Fast Action yeast in a large bowl, add the butter and rub in until the mix is crumbly.
- Add the sugar, thyme, sultanas, peel and cherries. Stir in well.
- Pour the warmed milk and saffron water into the mix, mix until smooth with a wooden spoon.
- If the mix seems too lumpy and dry, add a little more milk and mix again. Be careful not to add too much milk.
Either
Put the liner in the tin
Or
grease the inside of the tin with butter and line with grease-proof paper.
THEN
- Pour the mix into the tin (use the back of a spoon to make the top fairly level).
- Cover and leave for 1 hour.
- Preheat oven to 190oc (gas 5).
- Put the tin on the middle shelf and leave for 30 minutes.
- After 30 minutes, put a sheet of foil on top of the tin to stop it burning.
- Leave in the oven for another 30 minutes.
- To test if the loaf is baked, insert a skewer or thermometer in the center of the loaf, if it comes out clean, the load is cooked.
- If you want to use a thermometer, the internal temperature should be 190 F. If not quite baked, leave for a few minutes more in the oven.
- When baked, remove from the oven and leave to cool in the tin.
- Slice and serve (can be served with butter).
