Lincolnshire Plum Bread is a recipe for a traditional British fruit cake. The cake is made with dried fruit, including plums, and is typically served around Christmastime.
Using a food-mixer or processor or your hands, mix and knead all theingredients except the dried fruits to a smooth and elastic dough.
Coverand leave to rise until doubled in size - about 1 hour in a warm room.
Knock back the risen dough and knead again briefly, gradually workingin 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 andleave to prove (rise) until puffy and light.
Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50minutes.
Take the loaves out of the tins and return them to the oven for afurther 10 minutes or so as necessary - the bread will sound hollow whentapped on the base if it is properly cooked.
Makes 2 small loaves.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Using a food-mixer or processor or your hands, mix and knead all theingredients except the dried fruits to a smooth and elastic dough.
Coverand leave to rise until doubled in size - about 1 hour in a warm room.
Knock back the risen dough and knead again briefly, gradually workingin 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 andleave to prove (rise) until puffy and light.
Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50minutes.
Take the loaves out of the tins and return them to the oven for afurther 10 minutes or so as necessary - the bread will sound hollow whentapped on the base if it is properly cooked.
Makes 2 small loaves.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
