Fruit loaf

This recipe yields two fruit loaves, so you can keep one for Easter morning and give the other to family or friends.

Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
Preheat oven to 190°C. Grease two 6cm deep, 20cm x 9.5cm (base) loaf pans. Punch dough down to its original size. Turn out onto a lightly floured surface. Knead until smooth. Divide dough in half. Shape each half into 2 even rounds. Place 2 dough rounds side-by-side in each loaf pan. Cover with plastic wrap. Set aside for 30 minutes, or until dough doubles in size.
Brush top of dough with butter. Bake each loaf for 18 to 20 minutes, or until golden and cooked through.
Serve slices hot from the oven or toasted with butter.

Source

4 cups plain flour

2 x 7g sachets dried yeast

1/4 cup caster sugar

1 1/2 tsp mixed spice

pinch of salt

1 1/2 cups currants

40g butter

300ml milk

2 eggs, lightly beaten

2 tbsp butter, melted, for brushing

Mixing Bowl Set