This milk-enriched and gluten-free fruity loaf tastes good plain or can be lightly toasted and served with a little butter or fruit conserve. The basic dough contains an egg and saffron, which gives it a lovely golden colour.
This recipe is an extract from Gluten-Free Kitchen by Catherine Atkinson (isbn 9780754834816, Lorenz Books, £15.00).
- Bought gluten-free white bread flour blend 450g/1lb, plus extra for dusting
- Salt 5ml/1 tsp
- Easy-blend dried yeast 7g/¼oz
- Caster sugar 50g/2oz
- Ground cinnamon pinch
- Ground nutmeg pinch
- Powdered saffron pinch
- Lukewarm milk 350ml/12floz
- Egg 1, lightly beaten
- Butter 50g/2oz, softened, plus extra for greasing
For the fruit filling
- Currants 150g/5oz
- Raisins 150g/5oz
- Glacé citron peel 50g/2oz, finely diced
- Glacé orange peel 50g/2oz, finely diced
Cook’s tip: The teabread can be kept in an airtight container for a couple of days; just slice off what you need to prevent it from going stale. Alternatively, you can cut and freeze in individual slices, then simply remove what you need and toast it using the defrost setting on your toaster.
Variations: Try other dried fruit, such as chopped ready-to-eat dried apricots or prunes (these won’t need poaching first), or you could substitute some of the fruit for chopped nuts such as toasted almonds, walnuts and hazelnuts.
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This recipe is an extract from Gluten-Free Kitchen by Catherine Atkinson (isbn 9780754834816, Lorenz Books, £15.00)