No-knead fruit loaf
Fill your kāinga with the smells of freshly baked bread. This no-knead fruit loaf is worth all the love put into it; dotted with fruit and nut pieces and a warming cinnamon flavour.
Ingredients
Method
Ingredients
- 4 cups Pams plain flour
- ¾ tsp active yeast
- 1tsp cinnamon
- 1 cup Tasti Original Fruit Mix
- ¾ cup walnut pieces
Method
- In a bowl, stir together the flour, yeast, cinnamon, fruit mix, walnut pieces and a generous pinch of salt. Add up to 2 ½ cups of warm water, stirring until a soft but slightly sticky dough forms. Cover, and leave to rest overnight at room temperature.
- Using wet hands, fold the dough a few times to release any trapped air. Shape the dough into a round on a piece of floured baking paper, making sure it is seam side down.
- Dust the top of the dough with flour, then cover with an upside-down bowl for 90 minutes.
- Place a lidded cast-iron casserole dish into the oven and preheat to 220 degrees celsius. Score the top of the dough, then carefully lower it into the preheated dish.
- Cover and bake for 30 minutes, then remove the lid and bake for a further 10 minutes or until golden brown. Once baked, transfer to a cooling rack and leave to cool before serving!
Top tip:
Serve with soft butter and fruit jam for a delicious, simple breakfast or afternoon tea.