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Mincemeat Loaf

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About the bake

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!

130Total Time
1Prep Time
30Bake Time
12Makes
Easy

Method

  1. Step 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.

  2. Step 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.

  3. Step 3:

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

  4. Step 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

  5. Step 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.

Ingredients

    • 375g Allinson's Strong White Bread Flour
    • 1 Allinson's easy bake yeast sachet
    • 50g Billington's Unrefined Golden Caster Sugar
    • 1 Egg(s) (free range, medium, beaten)
    • 65g Butter (unsalted, melted)
    • 150ml Milk (whole, warm)
    • 4 tbsp Mincemeat
    • 2 tbsp Unrefined demerara sugar (for sprinkling)

Utensils

  • Rolling pin
  • Pastry brush

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