Wednesday, 15 December 2010

Hugh's Christmas Bread Recipe Broke My Magimix!

I can't believe it. My beloved Magimix is broken and it's all down to Hugh Fearnley-Whittingstall's Christmas Bread Recipe. And what's worse is the fact I've lost my receipt for the Magimix, so I can't get it fixed under my 3 year guarantee. Absolutely gutted. But I will persist with making this bread because it looks lovely. If you missed it - here's the recipe!

I'll let you know if I make it successfully!

Ingredients
75g raisins
125g sultanas
50g dried apple, roughly chopped
2-3 tbsp apple brandy
500g strong white flour
150ml warm milk
100g butter, softened
100g golden caster sugar
2 medium eggs
7g dried yeast
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp vanilla extract
60g hazelnuts, roughly chopped
2 tsp mixed peel
1 tsp preserved stem ginger
Zest ½ orange

Method
Put the raisins, sultanas and dried apple in a mixing bowl, pour over the brandy and leave to steep overnight. Put the flour, milk, butter, sugar, eggs, yeast, salt, spices and vanilla into a mixing bowl. Combine everything together and knead for 10 minutes until the mixture is smooth and elastic. Leave the dough in a warm place to rise until doubled in size. 
Once the dough has risen, knock back and place the dough on a work surface and pat out flat. Sprinkle the fruit, nuts, mixed peel, ginger and orange zest over the dough and roll up. Gently knead the dough to incorporate the fruit and nuts.

Divide the dough into seven pieces and roll each piece into a ball. Place the balls into a buttered and flour-dusted 20cm cake tin. Loosely cover with cling and leave to prove in a warm place for about an hour.

Preheat the oven to 160°C/gas mark 2½ and bake the bread for 45-60 minutes.
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