> BRIOCHE EASTER LOAF

MAKES 1 LARGE LOAF Preparation: 20 min Rising: 1¾ hours Baking: 50 min 1 sachet (10 g) instant

yeast 250 ml (1 c) lukewarm

milk 125 ml (½ c) sugar 500 g cake flour 5 ml (1 t) salt 2 ml (½ t) ground

cinnamon 5 ml (1 t) ground

mixed spice 250 g fruit cake

mixture 3 egg yolks 50 g butter, diced TO FINISH 60 ml (¼ c) cake flour 60 ml (¼ c) water 30 ml (2 t) honey,

heated Line a 23x15 cm loaf tin with baking paper and grease with nonstick spray. 1 Mix the yeast, milk and half the sugar well in a measuring jug. Leave to stand in a warm place for about 30 minutes or until a thick frothy layer forms on the mixture. 2 Put the cake flour, rest of the sugar, the salt, cinnamon, mixed spice and fruit cake mixture in the bowl of an electric mixer fitted with a dough hook. 3 Put the mixer on slow and gradually add the yeast mixture and egg yolks. Add the butter and leave the blender to knead faster for another 10 minutes or until the dough forms a ball around the hook and isn’t sticky any more. Cover and leave to rise in a warm place for about 40 minutes or until double in size. 4 Heat the oven to 180 °C. Lightly knead the dough and roll it out in an oval to fit into the loaf tin. Put the dough in the tin and leave to rise for another 30 minutes. 5 To finish Mix the cake flour and water and spoon into a piping bag. Pipe a cross on the bread and bake for 50 minutes or until golden brown and done. Brush with the honey. Add a zing of orange flavour to the loaf: Mix 250 ml (1 c) sifted icing sugar, 25 ml (5 t) orange juice and the grated zest of 1 orange. Drizzle this sweet syrup over the bread instead of the honey. Serve sliced as a teatime treat.