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Fruity Breakfast Loaf Print Recipe

Published: May 17, 2017
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Prep Time: 10

Cook Time: 50

Serves: 6

Calories:

Difficulty: Moderate

Budget: Expensive

Tweet us a photo of your finished loaf @TooGoodToBeUK.

Disclaimer: The image is not representative of the finished article.

Ingredients

250ml warm water

150ml warm milk

60g melted butter

3 large, beaten eggs

1 teaspoon white wine vinegar

2 teaspoons milled flaxseed, mixed with 50ml boiling water and left to cool for 1 minute

200g rice flour

200g tapioca flour

200g maize flour

40g walnuts

40g raisins

40g glace cherries

1 tablespoon honey

1 tablespoon light muscovado sugar

1 teaspoon cinnamon

1 teaspoon salt

Method

  1. Add the rice flour, tapioca flour and maize flour into a bowl and mix until all the components are well combined.
  2. Combine and mix the walnuts, raisins, glace cherries, honey, sugar, cinnamon and salt into another bowl.
  3. Place the warm water, warm milk, melted butter, beaten eggs and white wine vinegar into a baking pan.
  4. Combine 450g of the flour mix and all the remaining ingredients (minus the fruit mix, leave this until later) into a large bowl. Mix well and transfer into the baking pan.
  5. Place the bread pan into the bread maker and close the lid.
  6. When the bleeper alerts you that the fruit and nut dispenser has dispensed the open lid, DO NOT turn off the bread maker.
  7. Use a plastic spatula and carefully scrape the fruit mix down the sides of the tin.
  8. Mix in the same direction as the blade is turning until the ingredients are well combined. Replace the lid and continue with the cycle.
  9. When the cycle has completed, leave the bread to cool for five minutes, before turning it out onto a wire rack to cool fully.

Nutritional Information:

No nutrional information.

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