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Bread Machine Easy
by Sara Lewis
This fruit bread has all the flavour of a hot cross bun but baked as a loaf. Brush the top with a hot milk and sugar glaze at the end for the characteristic shiny finish.
Makes 750 g (1 1/2 Ib) loaf
Time: 2 hours 50 minutes to 4 hours, depending on machine


• 200 ml (7 fl oz) water
• 1 tablespoon milk powder
• 1 egg, beaten
• 2 tablespoons butter, at room temperature
• 1/2 teaspoon salt
• 2 teaspoons ground mixed spice
• 425 g (14 oz) strong white flour
• 3 tablespoons caster sugar
• 1 teaspoon fast-action dried yeast
• 125 g (4 oz) raisins or sultanas
• 25 g (1 oz) chopped candied peel

To glaze
• 2 tablespoons milk
• 1 tablespoon caster sugar

Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, milk powder, egg, butter, salt and spice. Spoon in the flour, make a slight dip in the centre and add the sugar and yeast.

2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a sweet setting with a light crust. Press start.

3. When the raisin beep sounds, gradually add the dried fruit and peel.

4. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack.

5. Make the glaze by heating the milk and sugar together in a small saucepan. Bring to the boil, brush over the hot loaf and leave to cool.

Tip: If you prefer use 150 g (5 oz) luxury mixed fruit instead of the raisins or sultanas and candied peel.

Note: Do not use the delay timer programme with this recipe.


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