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Alsace Loaf

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Ingredients
  Prunes 4 Ounce (2/3 Cups)
  Orange juice 1⁄4 Pint
  Fresh yeast 1⁄2 Ounce (Compressed)
  Castor sugar 1⁄2 Teaspoon (Superfine)
  Warm milk 1⁄4 Pint
  All purpose flour 4 Ounce (Strong Plain Flour)
  Whole meal flour 8 Ounce (2 Cups, Whole Wheat Flour)
  Salt 1⁄2 Teaspoon
  Mixed spice 1⁄4 Teaspoon
  Soft light brown sugar 1 Ounce (3 Tablespoon)
  Butter 1 Ounce (2 Tablespoon)
  Clear honey 2 Tablespoon, warmed
Directions

Soak the prunes in the orange juice overnight.
Simmer in the soaking liquor until tender, then drain, reserving 3 tablespoons (1/4 cup) of the orange juice.
Stone the prunes.
Blend yeast with the reserved orange juice, castor sugar, milk and plain flour.
Leave in a warm place for 15-20 minutes until frothy.
Place the wholemeal flour, salt and spice in a warmed bowl.
Stir in the brown sugar and rub in the butter.
Make a well in the centre and add the yeast batter.
Mix well and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead in the prunes.
Continue to knead for 5 minutes.
Shape into a loaf and place in a greased 1 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 40-45 minutes until golden brown and hollow when tapped underneath.
Leave in the tin for 10 minutes then turn out onto a wire rack.
Brush with honey.
Allow to cool before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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