Malted Sultana and Apricot Bread

Malted Sultana and Apricot Bread

Image Disclaimer: The recipe photos used might not an actual image of the recipe.

  • 0 of 5
  • Cooking time: 
  • Serves: Up to 8 people

Made with these products

BM450 Program 6 - Sweet Bread

Method

  1. Place the sultanas and apricots in the automatic dispenser.
  2. Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust whilst still warm.

Tip
tsp = 5ml teaspoon
tbsp = 15ml tablespoon

  1kg Loaf 750g Loaf 500g Loaf
Water 315ml 225ml 200ml
Malt Extract 3 tbsp 2 tbsp 5 tsp
Unbleached White Bread Flour 550g 450g 350g
Skimmed Milk Powder 5 tsp 4 tsp 1 tbsp
Mixed Spice 1 tsp 1/2 tsp 1/2 tsp
Caster Sugar 25g 25g 25g
Salt 1 tsp 1 tsp 1/2 tsp
Butter, cut into pieces 40g 40g 25g
Easy Blend Dried Yeast 2 tsp 1 1/2 tsp 1 tsp
Automatic Dispenser      
Sultanas 50g 50g 40g
No-Need-To-Soak Dried Apricots, chopped 60g 50g 40g
For The Glaze      
Caster Sugar 3 tsp 3 tsp 2 tsp
Milk 3 tsp 3 tsp 2 tsp

Ingredients

1kg Loaf / 750g Loaf / 500g Loaf
Water 315ml 225ml 200ml
Malt Extract 3 tbsp 2 tbsp 5 tsp
Unbleached White Bread Flour 550g 450g 350g
Skimmed Milk Powder 5 tsp 4 tsp 1 tbsp
Mixed Spice 1 tsp 1/2 tsp 1/2 tsp
Caster Sugar 25g 25g 25g
Salt 1 tsp 1 tsp 1/2 tsp
Butter, cut into pieces 40g 40g 25g
Easy Blend Dried Yeast 2 tsp 1 1/2 tsp 1 tsp
Automatic Dispenser
Sultanas 50g 50g 40g
No-Need-To-Soak Dried Apricots, chopped 60g 50g 40g
For The Glaze
Caster Sugar 3 tsp 3 tsp 2 tsp
Milk 3 tsp 3 tsp 2 tsp

Post a comment

Star Ratings