Easter Bread Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| Warm milk | 1/2 Pint | |
| All purpose flour | 12 Ounce | |
| Salt | 1/2 Teaspoon | |
| Mixed spice | 1 Teaspoon | |
| Seedless raisins | 3 Ounce | |
| Seedless raisins | 3 Ounce | |
| Peel | 1 Ounce, candied | |
| Butter | 1 Ounce, melted | |
| Ground almonds | 3 Ounce (Almond Paste:) | |
| Confectioner’s sugar | 1 1/2 Ounce (Almond Paste:) | |
| Superfine sugar | 1 1/2 Ounce (Almond Paste:) | |
| 1/2 teaspoon lemon juice few drops of almond essence | ||
| Egg | 1/2 , beaten (Almond Paste:) | |
| Milk for brushing | ||
| Icing (confectioners') sugar for dusting | ||
Directions
Cream the yeast with 3 tablespoons (1/4 cup) of the milk.
Sift the flour, salt and spice into a warmed bowl and make a well in the centre.
Pour in the yeast liquid and the remaining milk.
With one hand or a spatula, draw all the ingredients together and beat to give a soft dough.
Turn onto a lightly floured surface and knead for 4 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 30 minutes or until well risen.
Knead the dough and work in the dried fruit, peel and butter.
Turn onto a lightly floured surface and knead for 3 minutes.
Form into an oblong, the same length as a 2 lb.loaf tin.
Work all the ingredients for the almond paste together.
Form into a sausage shape and place on top of the dough.
Mould the dough around the paste, tucking the join underneath.
Place in a lined and greased 2 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag and brush with a little milk.
Bake in a hot oven, 425°F, Gas Mark 7 for 10 minutes.
Reduce the heat to moderate, 350°F, Gas Mark 4 and continue to bake for a further 45 minutes until evenly browned.
Turn onto a wire rack to cool, then dredge with icing sugar before serving, sliced and buttered.
Sift the flour, salt and spice into a warmed bowl and make a well in the centre.
Pour in the yeast liquid and the remaining milk.
With one hand or a spatula, draw all the ingredients together and beat to give a soft dough.
Turn onto a lightly floured surface and knead for 4 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 30 minutes or until well risen.
Knead the dough and work in the dried fruit, peel and butter.
Turn onto a lightly floured surface and knead for 3 minutes.
Form into an oblong, the same length as a 2 lb.loaf tin.
Work all the ingredients for the almond paste together.
Form into a sausage shape and place on top of the dough.
Mould the dough around the paste, tucking the join underneath.
Place in a lined and greased 2 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag and brush with a little milk.
Bake in a hot oven, 425°F, Gas Mark 7 for 10 minutes.
Reduce the heat to moderate, 350°F, Gas Mark 4 and continue to bake for a further 45 minutes until evenly browned.
Turn onto a wire rack to cool, then dredge with icing sugar before serving, sliced and buttered.
Chef
