Plum yeasty bread

Name: Plum yeasty bread
Total time: 55 min
Yield: 8
Ingredients: 150 ml milk plus a little extra; 20 g fresh yeast; 60 g caster sugar; 450 g plain flour plus extra for dusting; 1 tablespoon vanilla sugar; 2 large free-range eggs; 80 g butter softened, plus extra for greasing; 1 lemon; 825 g green plums; 5 tablespoons caster sugar; 1 small pinch of ground cloves; 1 small pinch of ground cinnamon; ¼ tesapoon ground nutmeg; 2 teaspoons vanilla sugar

Vanilla sugar, cinnamon & nutmeg

Vegetarianv

“A sweet, brioche-style bread with a spiced topping, ideal for a leisurely brunch or afternoon tea. We used green plums but red will work too. ”

Serves 8

Cooks In55 minutes plus proving

DifficultyNot too tricky

Jamie Magazine Fruit

Nutrition per serving

Calories 395 20%
Fat 10.8g 15%
Saturates 5.9g 30%
Sugars 26.1g 29%
Protein 8.9g 18%
Carbs 65.3g 25%

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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Ingredients

150 ml milk , plus a little extra
20 g fresh yeast
60 g caster sugar
450 g plain flour , plus extra for dusting
1 tablespoon vanilla sugar
2 large free-range eggs
80 g butter , softened, plus extra for greasing
1 lemon
TOPPING
825 g green plums
5 tablespoons caster sugar
1 small pinch of ground cloves
1 small pinch of ground cinnamon
¼ tesapoon ground nutmeg
2 teaspoons vanilla sugar

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Jamie Magazine

By Andy Harris

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Method

Gently heat 3 tablespoons of milk in a saucepan until lukewarm. Pour into a cup and add the yeast, a pinch of sugar and a pinch of flour. Set aside to prove.
Combine the flour, ½ teaspoon of sea salt and both sugars in a bowl.
When the yeast bubbles up, add it to the flour mixture.
Work in the eggs, milk, butter and lemon zest, then knead until smooth and elastic.
Place in a bowl, cover with a tea towel and put in a warm place to double in size for about 45 minutes.
Preheat the oven to 200ºC/gas 6. Grease and lightly dust a baking tray.
Dip your hands in water, then press the dough into the sheet, to about 3cm high.
Halve, destone and toss the plums with 2 tablespoons of the caster sugar.
Arrange on the tray cut-side down and dust with the remaining caster sugar and the spices. Leave to rise for 30 minutes.
Bake for 40 minutes, or until golden. Dust with vanilla sugar while warm, then serve.

Jamie Magazine

By Andy Harris