Fruit loaf from How to Bake by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on November 25, 2014

    The dough was very wet even though I didn't use all the water (only half of it) and added about 50 g extra flour. Perhaps it was because I was using French flour. It was difficult to handle, and spread rather than rose once it was formed. Also took 40 minutes to bake rather than 20. But the end result is very nice, a bit like panettone. I don't see why you shouldn't bake it in tins to prevent the spreading. Note I said tins -- this makes a *lot* of bread ... two huge round loaves. Guess I'll be making some bread and butter pudding ...

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