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Jubilee Loaf
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Ingredients |
Kilograms |
| Bakers Flour |
10 |
| Bread Improver |
.100 |
| Salt |
.200 |
| Gluten |
.500 |
| Sugar |
1.200 |
| Bread Fat |
.800 |
| Bacom A100 |
.100 |
| Yeast (dry) |
.250 |
| Water (approx) |
5.800 |
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Fruit |
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| Sultanas |
3.500 |
| Currants |
1.500 |
| Mixed Peel |
.750 |
| Liquid Bun Spice |
.020 |
Weigh up the fruit and
mix with the bun spice the day before.
Mix the dough very well
and keep fairly soft.
Mix the fruit gently through
the dough until evenly mixed.
Divide the dough up into
unit weights. ( 900gms for 680g tank loaf tin).
Leave the divided pieces
to recover for about 20 minutes and then put through moulder with rollers fairly
open so as not to tear or rupture the dough piece.
Cover with tank lid and
allow to prove for about 40 minutes.
Bake off at 190 deg C for
about 45 minutes.
Remove from oven and de-pan
immediately.
Place on a flat surface
to cool paying attention to the placement so that you get a uniform flat surface
to ice prior to sale. The shelf life is about 5 days but it is a good idea to
ice the product just prior to sale as the fruit tends to discolour the icing
after a day or two giving a mouldy appearance.
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