Original RBM Fruit loaf

Ingredients

450 g Bakers' Magic Gluten free flour

 20 g Sultanas

 20 g Raisins

20 g Dried diced apricots

1 tsp Cinnamon

1/2 tsp Allspice

1/4 - 1/2 tsp Nutmeg

2 tsp Yeast

3 tbs Sugar

1 1/2 tsp Salt

460 g Warm water

50 g Oil - Not in the original recipe 

Extra Oil

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Lightly oil a heavy duty loaf baking tin. The baking tin will need to be seasoned if using it for the first time, otherwise the bread will stick to the sides. 

Thermomix

Place ingredients in the TM bowl (including pre-incubated yeast) apart from the fruit. Remember you need to add 360 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Mix @ 37o C for 2.5 mins at speed 3.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Add in the dried fruit & mix for 1 min at reverse speed 1. 

Stand Mixer

Place ingredients into the mixing bowl (including pre-incubated yeast) apart from the dried fruit. Remember you need to add 360 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins. 

Add in the dried fruit & mix until it is incorporated evenly in the dough.

Both Methods

Transfer the dough to the bread tin.

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200o C (fan forced).

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200o C. The 20 mins is an estimate it will depend on how long it takes your oven to reach 200o C.

Bake at 200o C for ~50 mins, the time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack (take it out of the baking tin). The bread should slide out of the baking tin. If it doesn't don't force it out, wait until it cools.

Ensure the bread is sufficiently cooled before cutting into it.

Simply enjoy!