Ingredients:
√ 4 oz. (125g) sultanas
√ 1 lb. (450g) flour
√ 6oz. (175g) castor sugar
√ 7fl. oz. (200ml) milk, lukewarm
√ 1 oz. (25g) yeast
√ 1 tsp. ground cinnamon
√ 2 eggs, beaten
√ 1 tsp. ground allspice
√ 4 oz. (125g) chopped mixed peel
√ 3 oz. walnuts, chopped
For icing
√ 8 oz. (450g) icing sugar
√ half a teaspoon of vanilla essence
√ 1 tbsp. lemon juice
√ 1 oz. butter, melted
Preparation:
√ Put 1 tsp. of
castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a
paste
√ Leave in a warm place until the mixture is frothy, about
15 minutes
√ Sift the flour, cinnamon and allspice into another bowl
√ Add the remaining castor sugar, yeast mixture, the rest of
the milk, beaten eggs and mix to a smooth dough
√ Knead until the dough is smooth and elastic then set aside
in a warm place until the dough doubles in size, about one hour
√ Knead the dough for 5 minutes then add the sultanas, mixed
peel and walnuts and keep kneading until they are evenly spread through the
dough
√ Turn the dough to a lightly floured board and shape into
an oval
√ Transfer to a well greased baking tin and leave in a warm
place for 30 minutes
√ Bake in a pre-heated oven, 400F, Gas Mark 6, 200C for 10
minutes
√ Reduce the heat to 350F, Gas Mark 4, 180C and bake for
30-35 minutes
√ Allow to cool on a wire rack
√ Put the melted butter, vanilla and lemon juice into a bowl
and beat together
√ Add the icing sugar and beat until the mixture thickens to
a spreading consistency
√ Coat the bread evenly with icing sugar and decorate with a
Christmas garlan
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