Requires a dough hook!
Dry Ingredients
- 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 currants½ cup dry apricots
Wet Ingredients
- 2 ¼ cup of warm water
- ¼ cup of oil
Method
- Place bread mix in a bowl.
- Place yeast, cinnamon, nutmeg, and mix spices in dry bread mix & mix throughly.
- Add all the dry fruit to the dry bread/yeast mix & mix throughly.
- Make a well in the middle of the mix pour in warm water & 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.
- Leave in warm place (placing the bread tin in a storage container with clip-on lid.
- This is a good place for the bread to rise doubles in size.
- Bake at 180- 200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.