LFGF Fruit Loaf

Dry Ingredients 1kg loaf:
700g LFGF Bread mix

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 teaspoons ground mix spice

2 x dry yeast (found in LFGF Bread mix)

½ cup sultanas

½ cup currants

½ cup dry apricots

Method:

1. Open a 700g pack of LFGF Bread mix and place mix in a bowl. Find 2 x yeast packs. 

2. Place yeast, cinnamon and nutmeg mix spices in dry bread mix & mix through. 

3. Add all the dry fruit to the dry bread/yeast mix & mix through.

4. Make a well in the middle of the mix pour in 2 ¼ cup of warm water & ¼ cup of oil. Using electric mixer with a dough hook on medium to high speed mix until lighter in colour (5-10 min) then place in bread tin. 

5. Leave in warm place for approx. 2 hours (Placing the bread tin in a storage container/proofing oven with clip-on lid. This is a good place for the bread to rise doubles in size).

6. Bake at 180 - 200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.

7. Serve and enjoy!