Lincolnshire Plum Loaf

dried plums

🥗Healthier: fresh prunes

💰Cheaper: raisins

Fresh prunes provide a healthier option with lower sugar content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

strong white flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Melt the butter in a saucepan on low heat.

Add the milk to the melted butter and warm it to about 43°C (110°F).

Whisk the eggs in a bowl and add the sugar, whisking to combine.

Slowly drizzle the warm butter and milk mixture into the egg and sugar mixture.

Mix in the cinnamon, allspice, and salt.

Pour the liquid mixture into a stand mixer bowl and sprinkle in the yeast.

Gradually add the flour while mixing until a soft dough forms.

Switch to a dough hook and knead the dough on medium-low speed for 4-5 minutes until smooth and elastic.

Form the dough into a ball and place it in a greased bowl to proof until doubled in size, about 1-2 hours.

Drain the liquid from the soaked mixed dried fruit and pack it dry.

Once the dough has doubled, tip it onto a floured surface and knock the air out.

Incorporate the drained dried fruit and chopped prunes into the dough by folding and kneading.

Shape the dough into a log and place it into a greased loaf tin, pressing it down to the edges.

Cover the loaf with plastic wrap and let it rise again for up to an hour.

Preheat the oven to 190°C (375°F) with fan.

Once the dough has risen, bake it in the oven for about 50 minutes, checking the internal temperature to reach 98-99°C (208-210°F).

Cover with aluminum foil after 30 minutes to prevent over-browning.

Let the loaf cool slightly before removing it from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens