Tea Loaf

Ingredients

• 400g (14 oz) strong bread flour, plus extra for dusting
• 1½ tsp salt
• 40g (1½ oz) caster sugar
• 40g (1½ oz) butter, softened, plus extra for greasing
• 10g (¼ oz) fast-action dried yeast
• 120ml (4 fl oz) milk
• 50g (1¾ oz) sultanas
• 60g (2¼ oz) glacé cherries
• 1 tsp ground cinnamon
• 3 oranges, zest only

To serve

• 200g (7 oz) icing sugar
• butter, to taste

Instructions

1. 1
   Put the flour, salt, sugar, butter, yeast, milk and 120ml (4fl oz) of water into a bowl and mix together with your hands.
2. 2
   When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.
3. 3
   Return the dough to the bowl, cover with cling film and set aside to rest for an hour.
4. 4
   Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.
5. 5
   Shape the dough into a sausage shape by flattening out the dough and rolling it up.
6. 6
   Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.
7. 7
   Preheat the oven to 425F.
8. 8
   Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.
9. 9
   While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.
10. 10
    Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter.