Lardy Bread

Makes a large family loaf.

650g strong white bread flour

2 level teaspoons salt

1 teaspoon caster sugar

1 sachet (7g) of fast action bread yeast

425ml (¾ pint) warm water

225g (8oz) lard, softened

275g (10oz) mixed dried fruit

200g (7oz) granulated sugar

1 teaspoon mixed spice

  • Mix the flour, caster sugar and yeast and add the warm water, a little at a time until you can mix it to a soft dough and knead on a floured surface for 10 minutes. Put in a warm place and cover with a damp tea towel. Meanwhile, mix the lard, mixed dried fruit, spice and granulated sugar together and divide into three parts. When the dough has risen, roll out the dough into a rectangle shape roughly three times as long as it is wide on a lightly floured surface. (It can be difficult to roll out the dough, so encourage it to stretch by using your hands and pulling it). Spread two-thirds of its length with one batch of the lard mixture. Then fold both long ends of the dough into the centre and firmly press the edges together. Repeat this process twice more, using up the lard mixture. Put the dough into a shallow roasting tin and leave to prove in a warm place for 30 minutes. Preheat the oven to 190C (375F, Gas mark 5) and bake for about 45 minutes. Turn it out upside-down on to another tray, gooey side up. Delicious served warm.

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