This is a very pretty loaf with a light background. It’s filled with the sweetness of glazed fruit.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
In large bowl measure in flour, sugar, baking powder, salt, candied pineapple, raisins or currants, and cherries. Stir thoroughly. Make a well in center.
In small bowl beat eggs until frothy. Mix in milk and oil. Pour into well. Stir just to moisten. Pour into greased 9x5x3 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Let cool in pan 10 minutes, then remove.
Per Serving: 228 calories; protein 4.1g; carbohydrates 40.3g; fat 6g; cholesterol 32.6mg; sodium 314.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.