 This beautifully rich bread is light, fragrant and moist. Although this is traditionally a Christmas bread, once tasted, you will be serving it all the year round.
2 medium egg yolks
150ml (5fl oz) milk
75ml (3fl oz) water
3 tbsp melted butter, cooled
1 tsp vanilla extract
1 tbsp granulated sugar
1 tsp salt
grated zest of 1 orange
grated zest of 1 lemon
pinch of freshly grated nutmeg
450g (16oz) very strong white bread flour
11⁄4 tsp instant or fast-acting dried yeast
50g (2oz) sultanas
25g (1oz) mixed peel
Pour the egg yolks, milk, water, butter and vanilla extract into the breadmaker bucket. Put the sugar to one side and the salt to the other, then add the grated orange and lemon zest and the nutmeg. Cover the wet ingredients with the flour, make a well in the centre and sprinkle in the yeast. Set the machine to the basic white programme. Add the sultanas and mixed peel according to your manual’s instructions, usually at the beginning or middle of the second kneading cycle or when the machine bleeps. When cooked, carefully shake the loaf from the bucket and stand it the right way up on a wire cooling rack. Leave to cool for at least an hour before slicing and/or removing the paddle if necessary. |
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
