Christmas morning spiced bread

Christmas morning spiced bread

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(4 ratings)

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Cooking time

Prep: 20 mins - 30 mins Cook: 40 mins Plus 2 hrs rising time

Skill level

Moderately easy

Servings

Cuts into 12 slices

This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
266
protein
7g
carbs
42g
fat
9g
saturates
3g
fibre
1g
sugar
7g
salt
0.41g

Ingredients

  • 450g strong white bread flour, plus extra for kneading
  • ¾ tsp salt
  • 2 tsp ground cinnamon
  • 85g light muscovado sugar
  • 2 tsp easy-blend yeast
  • 200ml full-fat milk
  • 50g unsalted butter, plus extra for greasing
  • 2 medium eggs, beaten
  • 50g walnuts pieces, lightly toasted
  • 85g raisins
  • 1 egg yolk, to glaze
  • butter and jam, to serve

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Method

  1. Sift the flour, salt and cinnamon into a bowl. Stir in the sugar and yeast, then make a well in the centre. Pour the milk into a small pan, add the butter and warm gently until the butter has melted. Pour into the well, then add the beaten eggs. Gradually mix to make a soft, slightly sticky dough.
  2. Turn the dough out on to a lightly floured surface and knead vigorously for 5 minutes until smooth. Put the dough into a clean bowl, cover with oiled cling film and leave somewhere warm for 11⁄2 hours or until the dough has doubled in size. Lightly butter a 900g loaf tin.
  3. Punch the air out of the dough and turn it out on to a lightly floured surface again. Knead once more until smooth, then knead in the walnuts and raisins. Divide the dough into three and shape each piece into an oval ball. Drop each ball side by side into the prepared tin and cover loosely with oiled cling film. Leave somewhere warm for 30 minutes until the dough has reached the top of the tin. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
  4. Mix the egg yolk with 1 tbsp of water and brush over the top of the risen loaf. Bake for 20 minutes, covering loosely with a double sheet of foil once it’s nicely browned. Then, lower the temperature to fan 160C/conventional 180C/gas 4 and bake for a further 20 minutes. Turn the loaf out of its tin and tap the base – it will sound hollow if the loaf is done. If it doesn’t, return it to the oven out of its tin and bake for another 5-10 minutes. Cool the loaf on a wire rack. (The loaf can be sealed in a plastic bag and frozen for up to 1 month. If you slice it before freezing you can toast the slices straight from the freezer, otherwise you need to remove the whole loaf from the freezer the night before.) Serve lightly toasted, with butter and jam.

Recipe from Good Food magazine, December 2003

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Comments

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vivaves's picture
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This is a lovely bread - I'm surprised that the reviews are luke-warm. The flavour is much more mellow and subtle than hot cross bun spice, and the walnuts give lovely texture. Gorgeous simply spread with good butter.

toffeebanoffee's picture

Delicious :)

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