Lincolnshire Plum Bread

Serves	4 x Loaves
Prep time	4 hours
Cook time	1 hour
Total time	5 hours
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Side Dish, Snack
Misc	Child Friendly, Freezable, Serve Cold
Occasion	Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

This fabulous fruited loaf is traditionally baked for Christmas in Lincolnshire, although you will see it all year round in Bakeries throughout the region. It is a delicious when served warm with butter, or with a slice of cheese, similar to the Yorkshire way of serving Christmas Cake. Served today as a breakfast bread, or with tea, this regional speciality probably dates back many centuries, the clue being the use of the word plum to describe the dried fruits used in the product. Just as with plum pudding or plum cake, the plums mentioned in this recipe alludes to the dried fruit used in the bread, namely currants, raisins and sultanas.

Ingredients

110 grams (4 oz) lard or white vegetable fat (I used Trex)
110 grams (4 oz) butter
900 grams (2 lb) strong white bread flour
25 grams (1 oz) yeast (or 1 x 7g packet of fast action dried yeast)
350 grams (12 oz) soft brown sugar (or a mixture of white and brown sugar)
900 grams (2lb) mixed dried fruit and peel (I used Sainsbury's mixed dried fruit and peel)
2 eggs, beaten
2 teaspoons mixed spice (or 1 teaspoon of allspice and 1 teaspoon of mixed spice)
2 teaspoons ground cinnamon
1 teaspoon salt
milk to mix

Note

Directions

Step 1	Rub the fats into the flour and add in the salt and ground spices.
Step 2	If using fresh yeast, mix the yeast with a little water and sugar and allow it to bubble and "work", it will be frothy when it is ready to use.
Step 3	Add the dried mixed fruit (and peel) along with the sugar to the flour mixture. Then add the yeast mixture (or the packet of dried yeast if using), eggs and a little milk and mix into a soft dough.
Step 4	Knead the mixture well, for at least 10 to 15 minutes and then allow it to rise for up to three hours in a warm place, covered with a tea towel or an oiled plastic bag. (Or shower cap)
Step 5	Grease 4 x 450g (1lb) loaf tins and divide the mixture equally between them, then leave the dough to rise in a warm place, covered, until they have almost doubled in size.
Step 6	Bake the loaves in a preheated oven at 200C/400F/Gas Mark 6 for 40 minutes to 1 hour, depending on your oven, it can vary.
Step 7	The loaves are cooked when they are well risen, light brown and they sound hollow when tapped underneath. Allow them to cool slightly in the tins, before removing them to a wire rack, allow to cool completely and then store them in an airtight container, or wrap them in cling film and foil and freeze them.
Step 8	Slice and serve warm with butter, or a slice of cheese is also traditional to serve with slices of this Lincolnshire Plum Bread, similar to a slice of Christmas Cake.