Mincemeat Loaf

  • Total Time

    1h 30m
    • Prep Time

      1h 0m
    • Bake Time

      30m
  • Makes

    12


This sweet, rich loaf is the perfect way to use up your leftover mincemeat from the festive period to avoid wastage and tastes delicious too!

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 Allinson Strong White Bread Flour
    • 1 Allinson Easy Bake Yeast Sachet
    • 50g Billington's Unrefined Golden Caster Sugar
    • 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
  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)

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Recipe Alternatives

Pretzels

  • Total

    2h 50m
  • Serves

    4
  • Skill

    Intermediate
  • Diet

    NF/Veg

Rating

4 star rating

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