Bread recipes from Carrs Breadmaker Flour

Breakfast Bread - winner of The 2004 Carrs Breadmaker Awards

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Ingredients

• 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

Method

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.

Sit back and enjoy!

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