Ingredients

Method Makes 11 loaves

  1. Mix in a conventional mixer on middle speed for 15-20 minutes or in a spiral mixer for 2 minutes on slow speed and 4 minutes until dough is formed.
  2. Add sultanas, currants and mixed peel to the developed dough and mix on first speed only until they are evenly distributed through the dough. Be careful not to over mix.
  3. Divide the dough into 80g pieces and mould. Place six dough pieces into a prepared 1lb loaf tin and proof for 45 minutes at 36°C/85%H.
  4. Make up crossing mix (mix 600g strong flour, 120g soya flour, 60g cornflour and 800g water together and blend until pipeble) & allow the crossing mix to rest for 20-30 mins prior to piping onto buns.
  5. Once the dough has proofed, pipe crosses on top of the loaves using the above mixture.
  6. The loaves are now ready to be put in the oven at 220°C for 20-25 minutes.
  7. Once baked, brush the tops with simple syrup to give a nice shine.