MARMALADE AND RAISIN TEABREAD
Bread Machine Easy
by Sara Lewis
This tangy fruit bread keeps for up to a week in a biscuit tin; just slice it as required and serve spread with a little butter.
Makes 750 g (1 1/2 lb) loaf
Time: 1 hour 40 minutes to 1 hour 50 minutes, depending on machine
• grated rind and juice of 1 orange
• 2 tablespoons chunky orange marmalade
• 200 g (7 oz) raisins
• 1 egg, beaten
• 125 g (4 oz) light muscovado sugar
• 200 g (7 oz) self-raising flour
• 1 teaspoon baking powder
1. Pour the orange juice into a measuring jug and make it up to 200 ml (7 fl oz) with water. Pour it into a saucepan, add the orange rind and marmalade and heat gently until dissolved. Bring it to the boil, add the raisins then take the pan off the heat and leave to soak for at least 4 hours.
2. Lift the bread pan out of the bread machine and fit the kneader blade. Add the soaked fruit and juice mixture, egg, sugar, flour and baking powder.
3. Insert the pan into the bread machine. Shut the lid and set to cake. Press start. After about 5 minutes, check on the mixture and scrape down the sides of the pan and into the corners with a plastic spatula if necessary.
4. Because programme times vary, test the cake after 1 hour 40 minutes by inserting a skewer into the centre; if it comes out cleanly the bread is ready. Lift the pan out of the machine using oven gloves, loosen the sides of the bread with a plastic spatula and turn it out on to a wire rack. If the skewer is sticky cook it for 10 minutes more or leave in the machine on the keep-warm facility.
Tip: Cold tea can be used instead of orange juice and water to soak the fruits. Omit the marmalade and add 1 teaspoon ground cinnamon instead. The teabread recipes tend to be much shallower than yeast breads.
Note: Do not use the delay timer programme with this recipe.