Thomas Johann Biesewig, TJB Bakery Consulting
Make Fruit Mix. Mix California Raisins, almonds and candied peel together in a container until well combined. Pour rum over. Seal the container air-tight, then let rest for 24 hours at room temperature.
Make Pre-Dough. Mix all ingredients together until combined, cover and rest for 1 hour at room temperature.
Make Final Dough. Combine Pre-dough with all Final Dough ingredients. With a stand mixer and dough hook, mix for 2 minutes on slow speed, followed by 4 minutes on medium speed.
Carefully fold the Fruit Mix into the dough until evenly distributed. Cover bowl and let the dough rest for 30 minutes.
Divide the dough in half by weight. Shape each portion into a round, then into an oval that will fit into a 17 cm by 10 cm by 10 cm loaf pan.
Grease two loaf pans. Place one loaf in each pan with the seam facing downwards. Along the top of each loaf, score a 1 cm-deep lengthwise cut. Brush loaves with water.
Immediately place the loaves - no proofing is needed - in a preheated oven at 170°C with steam. Open the damper after 5 minutes, wait 5 minutes, then close the damper.
Bake the loaves for a total of 50 to 60 minutes, until golden brown.
After baking, let the loaves rest in their pans for 15 minutes, then unmould. Let loaves stand for 24 hours until completely cool, then wrap in cling film and store in an airtight container.
Rest the loaves for a few days before consuming them; this will mature and improve their flavour.
Ingredients
Directions
Make Fruit Mix. Mix California Raisins, almonds and candied peel together in a container until well combined. Pour rum over. Seal the container air-tight, then let rest for 24 hours at room temperature.
Make Pre-Dough. Mix all ingredients together until combined, cover and rest for 1 hour at room temperature.
Make Final Dough. Combine Pre-dough with all Final Dough ingredients. With a stand mixer and dough hook, mix for 2 minutes on slow speed, followed by 4 minutes on medium speed.
Carefully fold the Fruit Mix into the dough until evenly distributed. Cover bowl and let the dough rest for 30 minutes.
Divide the dough in half by weight. Shape each portion into a round, then into an oval that will fit into a 17 cm by 10 cm by 10 cm loaf pan.
Grease two loaf pans. Place one loaf in each pan with the seam facing downwards. Along the top of each loaf, score a 1 cm-deep lengthwise cut. Brush loaves with water.
Immediately place the loaves - no proofing is needed - in a preheated oven at 170°C with steam. Open the damper after 5 minutes, wait 5 minutes, then close the damper.
Bake the loaves for a total of 50 to 60 minutes, until golden brown.
After baking, let the loaves rest in their pans for 15 minutes, then unmould. Let loaves stand for 24 hours until completely cool, then wrap in cling film and store in an airtight container.
Rest the loaves for a few days before consuming them; this will mature and improve their flavour.