Lincolnshire Plum Loaf

A traditional plum loaf, made from a basic dough. Similar to, but subtly different from, the Welsh Bara Brith.

Recipe: Lincolnshire Plum Loaf

INGREDIENTS

Dough — Stage One

kg

grm

%

Bakers Flour

4

.000

100

Salt

0

.060

11/2

Milk Powder

0

.120

3

Improver

0

.40

1

Yeast

0

.240

6

Lard

0

.880

22

Nutmeg

0

.008

.2

Ginger

0

.008

.2

Water (Approx)

2

.000

50

 

Stage Two

kg

grm

kg

Currants

3

.811

95

Sultanas

0

.905

22

Raisins

0

.582

14

Peel

0

.259

6

MIXING - Stage One

Mix ingredients (stage one) and blend until thoroughly mixed and a clear dough is formed.

MIXING - Stage Two

Add fruit (warmed) and carefully blend into the dough.

PROCESSING

Scale at 445g. Give a first mould, rest 10 mins, final mould, wash with egg. Prove for 50-60 mins.

Bake at 205°C - 400°F

Baking Time 20 - 25 mins.