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Method. Place the dried fruits into a bowl and pour over the Earl Grey tea. Mix well and set aside to soak for 10 minutes. Meanwhile, sift the flour into a large bowl.
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Divide the. dough in two, shape and put into two small (1 lb) greased and lined. loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for. 40-50 minutes. Take the loaves out of the tins and return them to.
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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 frui.
Traditional Lincolnshire Plum Bread
Preheat the oven 190 C / gas 5 / 375 F. Once the loaf has risen simply pop it into the preheated oven and bake for around 25 to 35 minutes. To check if it is baked, tip the loaf out of the tin and tap the base, it should sound hollow. Turn the oven down a little if it is starting to brown too quickly.
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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.
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A soft, rich bread with a touch of spice and lots of fruit. It was very delicious. I asked if she had a recipe but she didn't: it was too easy to buy in Lincoln. I looked it up later and discovered the flavours behind Lincolnshire Plum Bread. The recipes were all quite different: some were more cake-like than bread.
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Preheat the oven 140C/275F/Gas 1. In a large pan warm the Butter, Caster Sugar, Dried Fruit and tea - melt. Tip the Self-raising flour into a large bowl, with the eggs and mix Add the melted mixture to the flour mix, a little at a time and stir until totally combined. Bake for approx 60 minutes.
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2. Put the chopped prunes (I chop each prune into roughly 3 slices) in a large bowl and pour over the apple juice. Heat in the microwave for 1 minute on high or in a small pan over a medium heat. 3. Remove the bowl from the microwave, add all the remaining ingredients, except the demerara sugar, and stir well to combine. 4.
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Mix well and set aside to soak for 10 minutes. Meanwhile, sift the flour into a large bowl. Prepare a large loaf tin by greasing and flouring the bottom and sides. In a separate bowl, whisk together the milk, sugar, melted butter and eggs until well combined. Add the spices, vanilla extract and salt and whisk again to combine.
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Melt the butter and then add the milk and heat until the temperature reaches about 42-43C/108-110F. In a bowl whisk the eggs and then add the sugar and whisk to combine. Whisking all the time gradually add the milk and butter mixture. Add the spices, salt and whisk again.
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Directions. Step 1. Rub the fats into the flour and add in the salt and ground spices. Step 2. If using fresh yeast, mix the yeast with a little water and sugar and allow it to bubble and "work", it will be frothy when it is ready to use. Step 3. Add the dried mixed fruit (and peel) along with the sugar to the flour mixture.
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Step 1. Rub the fats into the flour and add in the salt and ground spices. Step 2. If using fresh yeast, mix the yeast with a little water and sugar and allow it to bubble and "work", it will be frothy when it is ready to use. Step 3. Add the dried mixed fruit (and peel) along with the sugar to the flour mixture.
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Step by step instructions. Put the dried fruit into a bowl with 2 teabags and cover with freshly boiled water. Stir after 10 minutes and leave to soak for several hours (or overnight). Rub the fat into the flour. Stir in the sugar, spices, dried yeast and salt.
Lincolnshire Plum Bread A Fabulous Festive Fruit Bread and Random Recipe Lavender and Lovage
Rub the fat into the flour and add in the salt and mixed spices. Mix the yeast with a little water and sugar and allow to ferment. Mix the drained fruit with the sugar and peel and add into the flour mixture. Add the yeast, eggs and a little milk and mix into a soft dough. Knead the mixture and allow it to rise for three hours.
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Instructions. 1. Preheat the oven to 120°C/250°F/Gas 1⁄2 and butter and strip line a 900g (2lb) loaf tin along the base and up the short sides. 2. Cream the butter and sugar until light and fluffy. Beat in the eggs and brandy. 3. Sift and fold in the dry ingredients, then stir in the fruit.
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Directions. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper. Sprinkle chopped plums with 1 tablespoon of flour in a bowl and toss to coat; set aside. Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs.