This is a wonderful recipe for any time of the year.
I make this on a daily basis when I have guests, they all love it, fresh bread, its just delicious, loaded with butter and jam, what more could you ask for, for breakfast.
Well to be honest this bread is ideal at any time of the day, and it is fantastic with a rich mature cheddar cheese.
No kneading or waiting, just mix all the ingredients together and put it in the oven, it is yeast free so no waiting for the yeast to prove.
I can guarantee if you make this for your family, they will love it.
I use equal quantities of white flour and seeded flour, I like the white flour as it helps with the lift, all brown/wheaten flour leads to a more dense loaf, once you have made the bread, you can play around with the quantities.
Make sure you put the oven on first, just like baking a cake.
Put the flours, bicarbonate of soda, salt and dried fruit into a large bowl and mix it to distribute the fruit evenly through the mix. I like to use rasins and sultana’s, but you can use cranberries, dried apricots, etc, even some orange peel, take what ever your favourite dried fruit is and add it to the mix. If you don’t like dried fruit, then use nuts, or just leave it all out.
I like the fruit and just change it depending on what I have in the cupboard.
Then its about adding the sour milk or butter milk. I keep a bottle of sour milk in the fridge, just topping it up as you go. You can keep it there indefinitely, its sour, so it won’t go off.
If you don’t have any, then just pour some milk into a jug and add a little vinegar or lemon juice, and this will do the job.
It is also possible to use NON Dairy milk. So what ever milk you enjoy then use it.
Add the milk gradually and mix everything together, you are looking for a sticky dough, not too dry and not too wet.
It needs to hold its shame when you put it onto the tray.
In fact, I like to put the dough into a cake tin, that way I ensure I get a nice high loaf and it doesn’t spread all over the tray.
I have shaped this dough in so many tins, large cake tin, loaf tin, even a Charlotte tin (narrow bottom, high sides). I always use a piece of grease proof paper in the tin, makes sure the bread comes out of the tin and nothing sticks, even if I am using a non-stick pan, just makes everything so much easier.
So once you have your dough ready, transfer it into the tin of your choice and a very important point is that you need to cut an X in the top of the dough, this just makes sure you let the ‘Fairies’ out….. I know, but do you want to cross the fairies….. 🙂