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2  1/2 tsp dried yeast

7  1/2 fl oz (225 ml) tepid milk

12 oz (350g) plain flour

1/2 tsp salt

4 oz (115g) unsalted butter, softened

2 egg yolks

2 oz (60g) caster sugar

2  1/2 oz (75g) candied citrus peel, chopped

1  1/2 oz (50g) sultanas

a pinch of nutmeg, grated

zest of 1 lemon and 1 orange, grated

1 tsp vanilla extract

egg glaze, made with 1 egg yolk beaten with water

icing sugar, to decorate

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1.    Sprinkle the yeast into the milk in a bowl.  Leave for 5 min; stir to dissolve. Mix the flour and salt together in a large bowl. Make a well in the center of the flour and pour in the yeasted milk.

2.    Use a wooden spoon to draw enough of the flour into the yeasted milk to form a soft paste.  Cover the bowl with a tea towel, and leave to “sponge” until frothy and risen, 20 min.

3.    Mix in the flour from the sides of the well to form a stiff dough.

4.    Turn the dough out on to a lightly floured work surface.  Knead until smooth and elastic, about 10 minutes.

5.    Put the dough in a bowl and cover with a tea towel.  Leave to rise until doubled in size, about 1 hour.  Knock back; rest for 10 minutes.

6.    Grease a round mould, either a deep cake tin, or a small saucepan, about 8×6 inches (20 x 15 cm), with 1/2 oz (15g) softened butter.  Line the base and sides of the mould with baking parchment so that it extends 5 in (12cm) above the top.

7.    Knead 3  1/2 oz (100g) softened butter, egg yolks, sugar, citrus peel, sultanas, nutmeg, lemon and orange zests, and vanilla extract into the dough until thoroughly combined, about 5 minutes.

8.    Shape the dough into a round loaf.  Place in the prepared mould.  Use the tip of a sharp knife to cut an “X” across the top.  Cover with a tea towel and prove until doubled in size, about 2 hours.

9.    Brush the loaf with the egg glaze.  Bake at 350 F degrees (180 C) for 45 minutes until a metal skewer inserted into the center comes out clean.  Remove from the mould and leave to cool in the lining paper on a wire rack.  Dust with icing sugar.


From Bread by Eric Treuille &Ursula Ferrigno

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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