Breakfast Bread
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Sauce Flour is an easy-to-use multi- purpose flour for making sauces and gravies, find out more at Carrs Sauce Flour >>Winner OF THE 2004 CARRS BREADMAKER AWARDS
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1 tsp Fast Action Easy Bake Yeast- 15 oz Strong White Flour
- 4 tbsp Bran
- 1 tbsp Golden Caster Sugar
- 1 tbsp Extra Virgin Olive Oil
- 1.5 tbsp Skimmed Milk Powder
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 310 ml Water
- Grated zest of 1 orange
- 5 Ready-to-eat Figs
- 6 Ready-to-eat Stoned Prunes
- 6 Ready-to-eat Dried Apricots
- 2 tbsp Golden Linseeds
- 2 tbsp Pumpkin Seeds
1. Chop figs, prunes and apricots into 1 cm pieces and place, together with linseeds, pumpkin seeds and orange zest in nut/raisin dispenser.
2. Add the remaining ingredients into the pan by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.
3. Set your machine to the basic/normal raisin setting, medium crust. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the chopped fruit and seed mix and close the lid
Recipe by Jane De Looze - winning loaf of the 2004 national Breadmaker Awards run by Carrs Flour Mills, Silloth, Cumbria, to find the Best Loaf in Britain baked in an automated breadmaker.
