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1
Put the yeast and 1 Tbsp of the sugar into a medium bowl and gradually stir in 2 cups of warm water (about 100F/40C).
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2
Set aside for about 10 minutes, or until the mixture becomes frothy.
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3
Meanwhile, rub the butter into the flour in a large bowl until the mixture resembles coarse bread crumbs.
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4
Stir in 4 Tbsp of the sugar, the ginger, nutmeg, salt, sultanas, currants, and candied peel.
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5
Make a well in the center, pour in the yeast mixture, and stir the liquid into the flour in a spiral motion, from the middle outward, until the dough pulls away from the sides of the bowl.
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6
Turn the dough out onto a floured surface and knead, dusting with more flour as needed, until elastic and just slightly sticky, about 5 minutes.
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7
Put the dough into a large greased bowl, cover with a clean kitchen towel, and set aside in a warm place for about 1 hour, until dough has doubled in size.
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8
Turn the dough out onto a lightly floured surface again and knead lightly for a minute or two, then shape it into a large round or oval and put it on a lightly greased baking sheet.
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9
Cover with a clean kitchen towel and set aside in a warm place for 30 minutes.
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10
Meanwhile, preheat the oven to 450F/230C (Gas Mark 8).
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11
Bake the bread for 15 minutes.
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12
Tent with foil, then reduce the oven temperature to 350F/175C (Gas Mark 4) and bake about 40 minutes more, or until a toothpick inserted in the center comes out clean.
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13
Dissolve the remaining 1 Tbsp of sugar in 1 Tbsp of hot water and brush over the loaf.
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14
Return the loaf to oven for 5 to 7 minutes, then transfer to a wire rack to cool.
