Ingredients
Dough
- 1 --- lemon or orange peel (optional), use peeler to remove zest- will be zested in thermie!
- 150 grams water, warm
- 3 tablespoons sugar
- 1 sachet instant yeast (or 2 teaspoons)
- 1.5 teaspoons mixed spice
- 1 teaspoon cinnamon
- 100 grams dried fruit (eg roughly chopped dried apricots, cranberries, sultanas, figs)
- 250 grams bakers flour
- 1 teaspoon salt
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If using orange or lemon peel, use a peeler to remove as much as one lemon or orange peel and then place in thermomix bowl and zest for 3 seconds on speed 7
Add water, sugar, and yeast into the TM bowl. If water isn't warm, ensure you warm it for 2 minutes at 37 ºC, on speed 1.
Add flour, salt, lemon zest and spices and then knead for 2 1/2 minutes, adding the dried fruit in the last 30 seconds.
Remove the dough from the TM bowl. Form a ball with the dough, place it in a silicone loaf or suitable greased heatproof dish that fits inside the Varoma. Leave in a warm place to allow the dough to prove for 1 hour (in which time it should double in volume).
Once the dough has doubled in size, add 1500g (1.5L) water into the TM bowl and place the Varoma into position on the TM bowl.
Steam for 45 min at Varoma temperature, speed 1.
Let it cool and cut into slices. Very moist so it toasts very well leaving a lovely soft centre. Enjoy!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious, moist fruit bread bread. Great while still warm and fresh, or the next day toasted. I put it under the grill for a couple of minutes after steaming just to give a lightly browned top. Not necesary for taste -- just for aesthetics.
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