Sally Lunn Loaf

Method

Sieve flour, salt and sugar into a bowl and add yeast. Make a well in the centre. Mix melted butter and milk together and add eggs. Add sultanas and spice to the flour then pour in liquid. Mix together and then turn onto a floured surface. Knead till smooth-about 10 minutes. Place in a lightly greased bowl and cover with cling film. Leave to rise in a warm place for about 2 hours until doubled in size. Knock back the dough and place it into the greased tin. Cover loosely with cling film and leave to rise again for about 1 ½ hours until well risen. Place the sugar and water glaze in a pan and heat until dissolved. Bake in a preheated oven gas 5/190C for 25 minutes until golden and firm. Remove from the oven and immediately brush top with the glaze. Allow to cool in tin for 15 minutes and then place on a cooling rack. When cold drizzle with icing and sprinkle on cherries and nuts. Cook’s notes To make in a bread machine make half quantity of dough. The baked loaf can be frozen for up to two months. PER 100g 317 Kcal, fat 11g, saturated fat 5.1g, salt 0.4g, carbohydrate 50.3g, sugar 22.2g, fibre 1.7g