Ingredients
- 700g LFGF Bread mix
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons ground mix spice
- 2 x dry yeast (found in LFGF Bread mix)
- ½ cup sultanas
- ½ cup currants
- ½ cup dry apricots
Method
- Open a 700g pack of LFGF Bread mix and place mix in a bowl. Find 2 x yeast packs.
- Place yeast, cinnamon and nutmeg mix spices in dry bread mix & mix through.
- Add all the dry fruit to the dry bread/yeast mix & mix through.
- Make a well in the middle of the mix pour in 2 ¼ cup of warm water & ¼ cup of oil.
- Using electric mixer with a dough hook on medium to high speed mix until lighter in colour (5-10 min) then place in bread tin.
- Leave in warm place for approx 2 hours (Placing the bread tin in a storage container/proofing oven with clip-on lid. This is a good place for the bread to rise doubles in size).
- Bake at 180 – 200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.
- Serve and enjoy!
