Lincolnshire Plum Bread
	1 lb strong white bread flour
	1/4 oz yeast
	1 ts ground cinnamon
	1 ts ground allspice
	4 tb sugar
	1 pinch 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.
	Print This Recipe


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