Christmas Bread
- 30m Prep Time
- 1h 0mCook Time
- 1h 0mReady In
A modern British Christmas bread enriched with butter, sugar, and dried fruits, inspired by a Cumbrian recipe from Elizabeth David. The dough uses a pre-ferment for a better rise, and is filled with crystallized ginger, raisins, cranberries, dates, figs, and almonds.
Ingredients
- 5/13 lbs white bread flour
- 2/11 oz fresh yeast
- 3/11 lbs water
- 3 8/15 oz crystallized ginger chopped
- 3 8/15 oz raisins
- 3 8/15 oz dried cranberries
- 1 10/13 oz pitted dates chopped
- 1 10/13 oz dried figs quartered
- 3 8/15 oz almonds chopped
- 1 10/13 oz rum
- 1/2 lbs white bread flour
- 3 8/15 oz butter
- 2 7/15 oz packed dark brown sugar
- 3 8/15 oz lightly beaten egg
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 572 mg
- Iron: 26.9 mg
- Magnesium: 478 mg
- Phosphorus: 1279 mg
- Potassium: 2787 mg
- Zinc: 9.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/13 lbs white bread flour
- 2/11 oz fresh yeast
- 3/11 lbs water
- 3 8/15 oz raisins
- 3 8/15 oz dried cranberries
- 1 10/13 oz rum
- 1/2 lbs white bread flour
- 3 8/15 oz butter
- 2 7/15 oz packed dark brown sugar
- 3 8/15 oz lightly beaten egg
Prepare
- Chop 3 8/15 oz crystallized ginger
- Chop 1 10/13 oz pitted dates
- Quarter 1 10/13 oz dried figs
- Chop 3 8/15 oz almonds
Let's Cook
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Step 1.
Mix the pre-ferment ingredients (175g white bread flour, 5g fresh yeast, 125g water at about 25°C) together thoroughly in a bowl. Cover and refrigerate for about 12 hours overnight.
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Step 2.
While the pre-ferment rests, mix the soaker ingredients (100g chopped crystallized ginger, 100g raisins, 100g dried cranberries, 50g chopped pitted dates, 50g quartered dried figs, 100g chopped almonds or Brazil nuts, 50g rum, brandy or fruit juice) together in a bowl. Leave at room temperature for about 12 hours, stirring occasionally.
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Step 3.
After 12 hours, combine the pre-ferment with the dough ingredients (220g white bread flour, 100g softened butter, 70g packed dark brown sugar, 100g lightly beaten egg) in a large bowl. Knead until the sticky mixture becomes a soft, smooth and glossy dough. Cover and leave at room temperature for 2–3 hours. Optionally, give it a fold after 2 hours and leave for another hour.
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Step 4.
Turn the dough out onto a lightly floured work surface and pat it into a rectangle about 20x25cm. Spread the fruit and nut soaker over almost all the surface. Roll the dough up carefully, turn it 90 degrees, and gently roll it up again to distribute the fruit evenly, taking care not to force fruit through the surface.
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Step 5.
Grease a large loaf tin (or two smaller tins) with butter. Shape the dough to fit and place it in the tin(s). Cover and leave to rise at room temperature for about 2 hours, or until the dough doesn't spring back instantly when gently pressed. Meanwhile, heat the oven to 180°C/160°C fan/350°F/gas 4.
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Step 6.
Bake a large loaf for 45–60 minutes, or smaller loaves for 30–40 minutes, until the top is deep golden brown. For an extra glossy crust, brush the top with beaten egg before baking or with melted butter after baking. Let cool, then dust with icing sugar if desired.