Lincolnshire Plum Bread
Lincolnshire plum bread is an authentic British yeast bread that’s a wonderful dessert for afternoon tea or Christmas. Each slice is jeweled with dried fruit and flavored with hints of cinnamon and allspice. Spread on some butter and enjoy this bread with a cup of tea!
Servings: 12 slices
Calories: 297kcal
Ingredients
- rounded ½ cup currants
- ½ cup pitted prunes finely chopped
- ½ cup golden raisins
- ½ cup raisins
- ⅔ cup brewed Earl Grey tea
- ¾ cup whole milk
- 4 tablespoons unsalted butter
- 3 ½ tablespoons lard
- 2 large eggs
- 3 ½ tablespoons light brown sugar
- 2 teaspoons salt
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cinnamon
- 4 ¼ teaspoons fast-action yeast
- 3 ¾ cups bread flour
Instructions
- Finely chop the prunes, then pour all the dried fruit and brewed Earl Grey tea into a medium-sized bowl. Mix until the fruit is coated in tea, then cover and set aside to soak while you make the bread dough. Stir it occasionally.
- Stir together the milk, butter, and lard in a small saucepan over medium heat until the fats are fully melted. Make sure it doesn't get hotter than 115 F, or it may kill the yeast.
- Crack the two eggs into the bowl of a stand mixer, then mix them with a whisk. Slowly pour the hot milk mixture into the eggs, whisking the whole time. Stir the salt, sugar, and spices into the mixture until well blended, then whisk in the yeast.
- Put the bowl in the mixer and fit it with the paddle attachment. Turn the mixer on low speed and gradually add the flour until a smooth, somewhat sticky dough forms. You may not need all the flour, or you could need a little extra, depending upon the brand of flour you're using.
- Switch the attachment to a dough hook and knead for 3-5 minutes on medium-low speed. Check to see if the dough is kneaded enough by using the windowpane test. Break off a lump of dough and stretch it between the thumb and forefinger of each hand to create a windowpane. If the dough is translucent in places without breaking, it has been kneaded enough. If not, knead for a minute longer and check again.
- Shape the dough into a ball and place it in a buttered bowl. Cover with plastic wrap and set aside to prove in a warm place until at least doubled in size, about 2 hours.
- Butter the base and sides of a 9x5-inch loaf pan.
- Punch down the proved dough all over to knock out the gas pockets.
- Stir the soaked dried fruit and drain off any excess liquid. Use the dough hook attachment of a stand mixer to incorporate the fruit into the dough on low speed. You'll need to add more flour, as the moisture form the fruit will make the dough very sticky. (You can also do this by hand on a floured work surface.)
- Pat the dough into a 9-inch wide rectangle. Roll it up tightly from one of the short ends and place in the prepared loaf pan.
- Cover with a sheet of plastic wrap and set aside to prove at room temperature until doubled in size, about 45 minutes to 1 hour.
- Bake the loaf at 375°F for about 45 minutes. Cover the top with aluminum foil if it's getting too dark. The bread is done when it has an internal temperature of 190°F.
- Allow the loaf to cool completely in the tin before slicing so it can finish cooking inside. Serve in thick slices with butter and Lincolnshire poacher cheese.
Notes
- Use fresh spices, as stale ones won't taste as good.
- Is the dough rising slowly? Speed it up by putting it in a cold oven and placing a pan of boiling water on the shelf beneath.
- Drain the fruit well before adding it to the dough.
- You'll need to add extra flour when kneading in the fruit, as it will provide extra moisture.
- Cool completely before slicing and serving to allow it to finish cooking in the middle.
Nutrition
Calories: 297kcal | Carbohydrates: 54g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 420mg | Potassium: 337mg | Fiber: 4g | Sugar: 15g | Vitamin A: 471IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
