I’ve really got into sweet fruity loaves recently – great for breakfast with a dollop of mascarpone or marmalade or both. Anyway, here’s another one that’s slightly different, mainly due to the alcoholic content. Not a massive amount, but enough to know it’s there. (You’ll probably still be OK to drive after a couple of slices.)

And, just so you can get on quickly and make it/them, I’m going minimalist in the instructions. The recipe below will give you two loaves, so prep up a couple of loaf tins with baking parchment and get going.

If you have a stand mixer – great, use it. Otherwise you’ll need to work a bit harder kneading.

Ingredients (flexible)

175g – 225g (6oz – 8oz) raisins, sultanas, apricots, dates etc.
“Some” alcohol of your choice (I used a mixture of brandy & Amaretto – Mmm!)
275ml/9½fl oz liquid (Mainly milk or buttermilk, but chuck in some Greek yogurt and/or water if you want.)
10g – 12g instant yeast (On very warm days 7g will probably be enough.)
10g caster sugar
400g/14oz strong white flour
200g/7oz wholemeal flour (or use all strong white)
7g salt
75g/2½oz soft light brown sugar (or golden caster)
75g/2½oz butter softened or melted
NB For an even richer end-product add in a beaten egg, but reduce the amount of other liquid accordingly.

Minimalist instructions (and colour coded too)

1. Put dried fruit in a shallow bowl and pour over the alcohol. (If possible, do this the night before.)

2. Measure out the liquid mixture, warm it a little and stir in the yeast and caster sugar. Set aside.

3. Mix together all dry ingredients.

4. Add the yeasty liquid + butter and mix to a dough

5. Knead (stand mixer: 7 – 8 min; by hand – longer!)

6. Cover and leave to rise. (I use a nice spotty patterned shower cap)

7. Line two loaf tins if you forgot earlier.

8. Knock back the risen dough, flatten it out on a lightly floured surface and spread the macerated fruit over it. Fold it all together and divide into two equal pieces.

9. Roll and fold into sausage shapes and place in the tins, seam side down. Place inside a large bin liner. Fill it with air and seal the open end. Leave for the second prove.

10. Oven on – 220C / fan 200C / 425F / Gas 7. Baking stone in the oven now if you have one. (I mean a baking stone, I’m assuming you have an oven. Sorry – had a silly moment there.)

11. Brush tops with milk or lightly coat in flour. Cut a slash. Bake for 30 – 36 min. Cover with foil if they darken too much (they probably will, especially if you brushed with milk or egg – I prefer flour).