Easter Braided Bread
Makes 1 bread
480g. Cake flour.
3ml Mixed spice
10g. Instant yeast
150ml. Warm milk.
1 large egg, beaten
125ml. Lukewarm water.
75g Dried fruit mix
Beaten egg to brush
Bring 250ml sugar and 125ml. Water to the boil. Stir constantly. Simmer for 5 minutes.
Mix the flour, salt, sugar, mixed spice, nutmeg and cinnamon together. Add the instant yeast and mix
Melt the margarine in the warm milk and cool slightly.
Add the milk mixture to the dry ingredients, together with the beaten egg and enough lukewarm water to form soft dough.
Kneed the dough until it becomes smooth and elastic. (About ten minutes.)
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for10-15 minutes.
Knock the dough down and mix in the mixed fruit whilst kneading.
Divide into 2 equal pieces, roll and stretch dough into ropes. Follow illustrated instructions to braid into 4.
Cover with greased plastic and allow rising in a warm place until double in size. (About 20-25 minutes)
Brush the bread with beaten egg.
Bake in a preheated oven at 200°C for 15-20 minutes.
Glaze the bread with warm sugar water as it come out of the oven.