Lifestyle
Fruit bread gets a Rooibos makeover
This is the kind of bake that’s perfect for slow weekends or simply making the most of what you’ve got in the cupboard.
Fruit bread is one of those timeless bakes but this version adds a little something extra: a fragrant Rooibos infusion that takes it from familiar to unexpectedly special. Recipe compliments of Joekels.
Ingredients
For the bread:
- 170g Dried fruit mix (cranberries, raisins, cherries)
- 70ml Laager Cranberry & Wild Cherry-flavoured Rooibos (strongly brewed)
- 10g Instant yeast
- 65g Castor sugar
- 5ml Salt
- 10ml Cardamom, ground
- 10ml Ginger, ground
- 10ml Cinnamon, ground
- 1 Egg
- 60ml Butter
- 375ml Water, lukewarm
- 2 Cups Cake Flour
For the Laager Cranberry & Wild Cherry-flavoured Rooibos glaze:*
- 80ml Laager Cranberry & Wild Cherry-flavoured Rooibos, brewed
- 30ml Castor sugar
Method
- Soak the dried fruit mix in brewed Laager Cranberry & Wild Cherry-flavoured Rooibos for at least an hour.
- Preheat oven to 180°C.
- Grease a loaf tin and set aside.
- Mix the dry ingredients together, then add the soaked fruit, milk and butter to form a soft dough.
- Knead for 10 minutes, then set aside to allow to rise and double in size.
- Knock down and shape into loaf tin, then leave to rise again.
- Bake for 30 – 35 minutes or until golden brown.
* To make the glaze, combine freshly brewed hot tea and sugar and stir until the sugar dissolves. Brush the glaze over the bread as soon as it comes out of the oven, then set aside to cool.
