Cherry and Raisin Loaf is a traditional English recipe for classic tea-time loaf of bread flour, butter, milk, egg and sugar batter flavoured with raisins and dried cherries that's baked in a loaf tin. The full recipe is presented here and I hope you enjoy this classic English version of: Cherry and Raisin Loaf.
Warm the milk in a pan to blood temperature, stir in the sugar, add the yeast and set aside in a warm place to activate the yeast (the mixture will become frothy).
Mix together the flour, cinnamon, salt and fruit in a bowl. Melt the butter, whisk with the egg and add to the flour mixture. Stir to combine then add the yeast mixture. Using your hands bring the mixture together into a firm dough. Tip the dough onto a floured surface and knead thoroughly for 20 minutes. Return the dough to an oiled bowl, cover with a cloth and set in a warm spot for about an hour, or until almost doubled in size.
Knock the dough back then tip onto a floured surface once again. Knead for 10 minutes then either shape into a round loaf and place on a greased baking tray or place into a greased bread tin.
Cover the bread and allow to rise for 40 minutes before placing in an oven pre-heated to 180°C (350°F/Gas Mark 4) and baking for about 35 minutes, or until lightly browned and hollow when you tap it on the base.
Transfer to a wire rack and allow to cool before serving.
