2  1/2 tsp dried yeast

7  1/2 fl oz (225 ml) tepid milk

12 oz (350g) plain flour

1/2 tsp salt

4 oz (115g) unsalted butter, softened

2 egg yolks

2 oz (60g) caster sugar

2  1/2 oz (75g) candied citrus peel, chopped

1  1/2 oz (50g) sultanas

a pinch of nutmeg, grated

zest of 1 lemon and 1 orange, grated

1 tsp vanilla extract

egg glaze, made with 1 egg yolk beaten with water

icing sugar, to decorate



1.    Sprinkle the yeast into the milk in a bowl.  Leave for 5 min; stir to dissolve. Mix the flour and salt together in a large bowl. Make a well in the center of the flour and pour in the yeasted milk.

2.    Use a wooden spoon to draw enough of the flour into the yeasted milk to form a soft paste.  Cover the bowl with a tea towel, and leave to “sponge” until frothy and risen, 20 min.

3.    Mix in the flour from the sides of the well to form a stiff dough.

4.    Turn the dough out on to a lightly floured work surface.  Knead until smooth and elastic, about 10 minutes.

5.    Put the dough in a bowl and cover with a tea towel.  Leave to rise until doubled in size, about 1 hour.  Knock back; rest for 10 minutes.

6.    Grease a round mould, either a deep cake tin, or a small saucepan, about 8x6 inches (20 x 15 cm), with 1/2 oz (15g) softened butter.  Line the base and sides of the mould with baking parchment so that it extends 5 in (12cm) above the top.

7.    Knead 3  1/2 oz (100g) softened butter, egg yolks, sugar, citrus peel, sultanas, nutmeg, lemon and orange zests, and vanilla extract into the dough until thoroughly combined, about 5 minutes.

8.    Shape the dough into a round loaf.  Place in the prepared mould.  Use the tip of a sharp knife to cut an “X” across the top.  Cover with a tea towel and prove until doubled in size, about 2 hours.

9.    Brush the loaf with the egg glaze.  Bake at 350 F degrees (180 C) for 45 minutes until a metal skewer inserted into the center comes out clean.  Remove from the mould and leave to cool in the lining paper on a wire rack.  Dust with icing sugar.


From Bread by Eric Treuille &Ursula Ferrigno

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