Cherry Raisin Loaf Recipes
CHERRY AND RAISIN LOAF
A lovely fruity tea time bread! Gorgeous topped with clotted cream or just butter.
Provided by Christine
Categories Bread Yeast Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 44.8 g, Cholesterol 29.7 mg, Fat 5.2 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 277.6 mg, Sugar 10.9 g
YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS
Yorkshire Tea is a black tea blend produced by Taylors of Harrogate, one of the few remaining family tea and coffee merchants in the UK. The company was founded in 1886 by Yorkshire tea merchant Charles Taylor. Needless to say I drink Yorkshire tea at home in France, I bring boxes and boxes of it back from the UK when I travel there! The Yorkshire Tea Loaf was produced by Taylors as a way of using their Yorkshire tea to expand their range. It involves using the choicest fruits which are infused overnight with the tea. This is my take on their famous tea loaf; moist tea infused fruits really make this loaf something special and it is sublime when served with a traditional English cuppa. Serve this tea loaf in thick slices just as it is - although you could also serve it with butter or with a slab of Wensleydale cheese for that authentic Yorkshire experience. (This is an adapted version of the recipe that is posted on the Yorkshire tea website.)
Provided by French Tart
Categories Breads
Time P1DT1h30m
Yield 1 2 lb cake
Number Of Ingredients 8
Steps:
- Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
- The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
- Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
- Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
- Add the eggs and mix well until evenly combined.
- Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
- Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
- Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.
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- In a large bowl or the bowl of a stand mixer, fitted with the kneading hook, add the lukewarm water. Sprinkle yeast over-top and let stand 5 minutes. Combine the milk and 2 Tbsp butter and warm, either in the microwave or a saucepan. Warm only to lukewarm (about 105F). Add milk/butter mixture to yeast. Add egg, sugar, and salt and mix to combine. Add 1 cup of the flour and mix in, scraping down bowl as needed. Add a 2nd cup of flour and mix in. Continue adding flour in small increments, as needed, until you have a moist dough that wraps around the hook and cleans the bowl well. Remove to a floured worked surface and knead 1 minutes, then form into a ball. Place in a greased bowl and cover with plastic wrap. Let rise until doubled, about 45-60 minutes.
- Meanwhile, prepare the filling by combining the brown sugar and cinnamon in a small bowl. Stir to mix. Add 3 Tbsp butter to the bowl and using your fingertips, rub the butter into the brown sugar mixture, until you have an even crumb, with pea-sized pieces of butter. Set aside.
- *If using maraschino cherries, place on a piece of doubled-up paper towel to sit, to drain off some of the liquid before using.
- Prepare a 9x5-inch loaf pan by greasing or spraying with baking spray, then lining with a sheet of parchment paper, covering the bottom and the long sides and extending past the top by an inch or so. Set on a baking sheet and set aside.
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