Anonymous Fri Oct 07 16:43:55 2005

1 lb Strong white bread flour

1/4 oz Easy-blend yeast

1 ts Ground cinnamon

1 ts Ground allspice

4 tb Sugar

1 pn Salt

2 Eggs; lightly beaten

1/4 lb Butter; melted

8 tb Milk; warm

1/2 lb Prunes; cut into

- sultana-size pieces

2 oz Currants

2 oz Sultanas

Using a food-mixer or processor or your hands, mix and knead all the ingredients except

the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size

- about 1 hour in a warm room. Knock back the risen dough and knead again briefly,

gradually working in 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 and leave to prove (rise)

until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for

40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10

minutes or so as necessary - the bread will sound hollow when tapped on the base if it is

properly cooked. Makes 2 small loaves. Source: Philippa Davenport in \