Diane's Fruit Loaf
Makes 1 medium loaf.
| Water | 1 1/3 cup | 330 ml. |
| White bread flour | 3 cups | 425gms. |
| BCP Natural Pea fiber | 3 tbsps. | 3 tbsps. |
| Salt | 1 tsp. | 1 tsp. |
| Quick yeast | 3/4 tsp. | 3/4 tsp. |
| Sugar | 1/4 cup | 40 gms. |
| Mixed spice* | 1/4 - 1/2 tsp. | 1/4 - 1/2 tsp. |
| Margarine (vegan or kosher) | 3 tbsps. | 30 gms. |
| Raisins or sultanas | 1/2 cup | 75 gms. |
*Mixed spice is a commercially available blend of cinnamon, nutmeg, cloves and ginger.
Bread-Making Machine
Add the water and oil to the pan. Sprinkle with the flour, pea fiber, salt, mixed spice, sugar and quick yeast. If your machine requires the ingredients are loaded in a different order, use those instructions. Set machine to the ‘fruit and nut loaf’ or ‘raisin bread’ setting (if you don’t have that setting, use ‘normal’) and press ‘start’. Add fruit when prompted by the machine – if your machine doesn’t have a this feature, then add with flour, etc. (Note: If you are using a delayed start to have freshly baked bread the next morning, ensure that the water and yeast are far enough apart so they will not mix until to program starts.) Once program has finished, remove loaf from pan and cool on wire rack.
Handmade Bread
In large bowl sift the flour, pea fiber, mixed spice and salt. Rub in the margarine before adding the sugar and quick yeast then add fruit and mix. Add water and mix to a dough. Turn out on to a floured surface. Knead for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with oiled plastic wrap to rise. The warmer the place the bowl is left in the quicker it will raise. Leave until doubled in size – usually between 1 to 1 1/2 hours.
Again, turn dough out onto a lightly floured surface and knock back. Knead for another 2 to 3 minutes then shape to fit bread pan which has been either greased or lined with parchment paper. Place dough in pan and again cover with oiled plastic wrap. Leave in warm place until the dough has well risen.
Meanwhile, preheat the oven to 230°C / 450°F / gas 8. Bake the loaf for 20 minutes then reduce the oven temperature to 200°C / 400°F / gas 6 and bake for another 25 minutes or until golden. Transfer to wire rack to cool. To test if loaf is cooked, tap the bottom – if it sounds hollow then it’s cooked.
Diane Carlson is a "Cordon Vert" chef with a diploma from the UK Vegetarian Society. She lives in London, England. © 2004 Best Cooking Pulses, Inc.
© 2004 Best Cooking Pulses, Inc.