Our favourite Easter treat turned into a home-baked loaf! We love it toasted with a side of butter and a cup of tea. This recipe requires a stand mixer with a dough hook. We recommend preparing the dough the day before you wish to bake the loaf.
Prep Time: 45 Minutes
Resting Time: 2 hours
Cook Time: 45 Minutes
SERVES 10
Before you make the dough, soak the dried fruit in the orange juice ensuring that all of the fruit is covered in liquid. Refrigerate for 4-6 hours, or overnight.
2. For the dough, heat the milk in the microwave for 30 seconds to bring it to room temperature. Add the dry yeast and whisk briefly with a fork to combine. Set aside while you prepare the other ingredients.
3. Soak the psyllium in water and set aside to thicken.
4. Using a stand mixer with a dough hook attached, combine the flour, sugar, xanthan gum and salt until evenly distributed.
5. Add the active yeast mixture and the psyllium, then turn the mixer on at the lowest speed. Mix for 2-3 minutes, until there are no spots of dry flour left.
6. Once all of the flour has been incorporated, increase the speed to the second speed. Begin to add the butter one cube at a time and mix for 4 minutes until well incorporated.
7. Add the egg and the spices and mix for a further 4 minutes.
8. Add the soaked dried fruit including the juice and mix until the fruit is evenly dispersed.
9. Place the dough in the fridge for at least two hours, or overnight.
10. To bake, preheat the oven at 240C for 30 minutes. Place a small baking tray in the bottom of the oven.
11. Just before baking, transfer the rested dough onto a floured bench top and shape into a loaf. Transfer the dough into a loaf tin.
12. Turn the oven down to 220C and place the loaf in the oven. Toss 2 ice cubes onto the baking tray in the oven to create steam. Bake for 20 minutes, then reduce the temperature to 200C and bake for a further 25 minutes.
13. Remove the loaf from the tin immediately after baking. Place on wire cooling rack and allow to cool before slicing.
