Mincemeat Loaf

Method

1. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g of the melted butter and 150ml milk. Using a round-bladed knife, mix the ingredients to form a dough. If the dough feels dry and crumbly, add a further 1-2tbsp milk.

   • 375g Strong White Bread Flour (we like Allinson)
   • 1 Easy Bake Yeast Sachet (we like Allinson)
   • 50g Unrefined Golden Caster Sugar (we like Billington's)
   • 1 Egg(s) (Free Range, Medium, Beaten)
   • 50g Butter (Unsalted, Melted)
   • 150ml Milk (Whole, Warm)

2. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.  If using a dough hook on an electric mixer knead for 5 minutes. Place in a lightly oiled bowl. Cover with clingfilm and leave to rise in a warm place for 1-1/2 hours, until the dough has doubled in size.

   Top Tip: How to Knead Dough

   How to Knead Dough

   Find out more

   Use your hand to scrape the dough onto the work surface

   With lightly floured hands, scrape the dough into a ball

   Take the dough and push it forward and turn it back upon itself

   Turn the dough every time you push it for about 5-10 minutes until the texture of the dough becomes really springy and you have a smooth soft dough

   Let's start at the beginning. This tutorial will help you get to gribs with the basics and show you what you 'knead' to know. Kneading the dough makes the end result of your bread light, airy and chewy. The kneading process helps develop the gluten in your bread which prevents them from being flat and tough.

3. Preheat the oven to 190°C (170°C fan, gas mark 5). Grease a large baking sheet.

4. Roll out the dough to a 30 x 16cm rectangle. Spread the mincemeat over the dough leaving a 1 cm gap around the edge.   Roll the dough. Dampen the wider side of the dough with water, pressing it down gently on the other side, to secure. Transfer to the baking sheet. Cover with lightly greased clingfilm and leave in a warm place for 30 minutes

   • 4 tbsp Mincemeat

5. Bake for 25-30 minutes, or until risen and pale golden. Remove from the oven and brush with the remaining melted butter and sprinkle with the demerara sugar. Transfer to a wire cooling rack. Delicious eaten warm.

   • 2 tbsp Unrefined Demerara Sugar (for sprinkling)