I made butter yesterday as you saw from my previous post. A residue from the butter making was a lovely golden liquid called buttermilk. I sometimes would buy buttermilk for making scones or Irish wheaten bread with, but usually it doesn’t even occur to me to get it. Anyway I had some left over from the butter making so used it up in this recipe.
Spiced Buttermilk Fruit Loaf
500g Strong White Flour
1 sachet yeast
1.5 teaspoons of brown sugar
1.5 teaspoons of salt
2 tablespoons butter
1 tablespoon mixed spice
120ml warm water
1 cup of mixed dry fruit
Some oats for decoration
Melted butter mixed with 1/2 teaspoon mixed spice
Put all the dry ingredients in a bowl except the fruit.
Mix or rub in the butter, then mix in the water and buttermilk.
Use your dough hooks or knead and mix the dough till it comes clean from the sides of the bowl.
At this point mix the dried fruit in and knead it some more in a floured surface.
Put the dough in an oiled bowl for about 45 minutes to an hour till it has doubled in size.
After the rising time knock back the dough and shape it to go into a 2lb loaf pan. Add some rolled oats onto the surface of the dough for decoration. Then once again leave the dough to rise for another 45 minutes or so. The dough will be higher than the top of your bread pan.
Warm the oven to 200C and bake your bread for 30-35 minutes until it looks nicely browned. Just before it was ready I painted on some melted butter with mixed spice and when I lifted it out I once again painted it with melted butter and mixed spice. This gives a little very browned colour and a sticky, spiced flavour.