-
1
Mix the dried fruit and tea in a medium bowl.
-
2
Cover and let stand overnight.
-
3
Put the flour in a large bowl.
-
4
Mix in the butter until the mixture resembles fine breadcrumbs.
-
5
Stir in the sugar, yeast, spice, and salt.
-
6
Lightly beat the milk and one egg together, add to the flour mixture, and stir to make a stiff dough.
-
7
Drain the dried fruit and pat dry.
-
8
Turn the dough out onto a lightly floured surface and knead for 810 minutes, until smooth and elastic.
-
9
Pat out the dough into a rectangle, sprinkle with the drained fruit, roll up, and knead just until the fruit is distributed.
-
10
(Do not knead too much, or the soft fruit will start break up.)
-
11
If the dough becomes too sticky, knead in a little more flour.
-
12
Lightly butter an 8 in (20cm) round cake pan.
-
13
Shape the dough into a ball and press it into the pan.
-
14
Cover the pan with a piece of oiled plastic wrap.
-
15
Let stand a warm place for 4060 minutes, or until the dough has doubled in size.
-
16
Preheat the oven to 400F (200C).
-
17
Beat the remaining egg and lightly brush the top of the bread with the egg.
-
18
Bake for 20 minutes.
-
19
Reduce the oven temperature to 350F (180C) and bake for another 2030 minutes, or until it sounds hollow when removed from the pan and tapped on the bottom.
-
20
If the bread starts to brown too quickly, cover it with aluminum foil.
-
21
Transfer to a wire rack and let cool.
-
22
Serve the bread warm or at room temperature.
