As beneficial as it is to have carrot sticks for morning tea, if I am given a choice between carrots and raisin toast, I would choose the latter. Don’t get me wrong, I love carrots but I think most people would agree that a slice of warm raisin toast with butter makes a great accompaniment to your favourite cup of tea or coffee.
Just so happen that I didn’t have much planned for the day, what better to way to spend time in the kitchen making bread! We do have a bread machine but at times I enjoy kneading the bread myself. I didn’t have much raisins in the pantry but with other ingredients available I am sure I can make something else. So, Fruit and Nut loaf it is…
Fruit and Nut Loaf
(Adapted from The Australian Women’s Weekly)
2 teaspoon dry yeast
1/4 cup sugar
2 tablespoon warm water
160 ml warm milk
1 cup plain flour, sifted
1 egg, beaten lightly
2 teaspoon finely grated lemon rind
1 cup plain flour, sifted (extra)
1 cup wholemeal flour (extra)
1 teaspoon salt
1/2 teaspoon ground cinnamon
100 gram butter,softened
1/4 cup sultanas
1/4 cup dried fruit mix
1/4 cup dried figs, chopped
1/4 cup slivered almonds, roasted
A bit of milk for brushing
Mix 1 tablespoon sugar with 1/2 teaspoon ground cinnamon
1. Combine yeast, 2 teaspoon of the sugar and water in a large bowl, whisk until yeast has dissolved. Whisk in milk and the first cup of sifted plain flour. Cover and leave it to stand in a warm place about 30 minutes or until mixture is frothy.
2. Stir in egg and rind, then the extra cup of plain and wholemeal flour, salt, cinnamon and remaining sugar. Stir in butter, fruit and nuts. Knead dough on floured surface until smooth. Place dough into greased bowl; cover and leave it to stand in a warm place until dough has doubled in size.
3. Preheat oven to 220°C/200°C fan-forced oven. Oil 14cm x 21cm loaf pan, line base with baking paper.
4. Turn dough onto floured surface, knead until smooth and place it into the pan. Cover loosely with greased plastic wrap and leave it to stand again in a warm place for about 30 minutes or until the dough has risen slightly. Remove plastic wrap.
5. Brush dough with milk, sprinkle with combined sugar and cinnamon. Bake for 10 minutes and then reduce oven temperature to 180°C/160°C fan-forced; bake further 35 minutes. Turn baked loaf onto a wire rack to cool.
That’s it. Toast sliced bread under a hot grill and serve it with butter or cream cheese. Also good for afternoon snack!
If you are not rushing to go anywhere, I would suggest you try this recipe. If there is any left, it keeps well in the freezer too. Just slice and wrap them in pairs before freezing.
What is your favourite morning or afternoon snack?