(Makes delicious toast for breakfast, or supper, great for school
lunchboxes and it works out approx 1/3 the price of purchased bread)
2tsp Surebake yeast
1 cup plus 2tbsp half water/milk (lukewarm)
1 large egg
3 tbsp margarine
1/4 cup sugar
1 tsp salt
3 cups HIGH GRADE flour
1 cup dried fruit (sultanas, raisin, currants)
1/4 cup chopped apricots and/or walnuts - opt
1 tsp mixed spice and vanilla essence
2 tsp cinnamon
Put wet ingred. into breadmaker, followed by dried ingred.
(except fruit/nuts). Set to sweet option, add fruit/nuts when
machine beeps. This bread will keep fresh for several days.
CHRISTMAS FRUIT CAKE
1 cup sugar
1 tsp cinnamon, ground ginger, mixed spice
1/4 tsp nutmeg
1/2 tsp vanilla, almond and lemon essence
1.75 kg mixed fruit of your choice
350 g High grade flour (or Rice flour for GLUTEN FREE)
1 cup drained crushed tinned pineapple
1/4 cup brandy
Cream butter and sugar, add essences, spices, add eggs (one
at a time) beat well. Mix fruit and pineapple together, mix in a little
of the flour to coat the fruit, then add fruit and flour to other ingred.
Bake 150 C for 2 hours, then 120 C 1 1/2-2 hours, pour brandy over
cake as soon as removed from the oven. Cool.
(Make sure the cake tin is well lined with many layers of baking paper,
also sit cake on plenty of layers of plain brown paper - this is stop
outside of the cake drying out during the long cooking time.)