1908 Superior Fruit Loaf

The book was aimed at the baking trade and gave the following advice: "It is often useful to make a speciality of a fruit loaf and this should be done by making it of a superior quality and different in shape from the ordinary, but when the quality and shape are determined, no effort should be spared to keep it always alike. A very superior loaf may be made thus."

Makes 10 large loaves

For the sponge

Warm water: 1.2 litres/2 pints

Dried active yeast: 60g/2oz

or fresh yeast: 120g/4oz

Sugar: 60g/2oz

Strong white flour: 900g/2lb

For the rest of the dough

Warm milk: 1.7 litres/3 pints

Water: 550ml/1 pint

Strong flour: 900g/2lb

Plain flour: 1.4kg/3lb

Butter: 225g/8oz

Raisins: 1.4kg/3lb

Salt: 35g/1½oz

Sugar: 60g/2oz

Icing sugar to dust

Method

1. Mix the sponge ingredients together and leave in a warm place for 30 minutes.

2. Combine the sponge with all the other ingredients and knead into soft dough.

3. Leave it to rise for 1½ hours.

4. Shape the dough and put it in large (1.5-litre/2½-pint) loaf tins. Leave it to prove for 30 minutes.

5. Bake for around 45 minutes at 205?C/400?F.

6. Remove from the tin as soon as you take it out of the oven. Sprinkle with icing sugar and leave to cool.

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