Plum yeasty bread

Vanilla sugar, cinnamon & nutmeg

Plum yeasty bread

Plum yeasty bread

Serves 8
Cooks In55 minutes plus proving
DifficultyNot too tricky
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
Recipe From

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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Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. 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.
  2. Combine the flour, ½ teaspoon of sea salt and both sugars in a bowl.
  3. When the yeast bubbles up, add it to the flour mixture.
  4. Work in the eggs, milk, butter and lemon zest, then knead until smooth and elastic.
  5. Place in a bowl, cover with a tea towel and put in a warm place to double in size for about 45 minutes.
  6. Preheat the oven to 200ºC/gas 6. Grease and lightly dust a baking tray.
  7. Dip your hands in water, then press the dough into the sheet, to about 3cm high.
  8. Halve, destone and toss the plums with 2 tablespoons of the caster sugar.
  9. Arrange on the tray cut-side down and dust with the remaining caster sugar and the spices. Leave to rise for 30 minutes.
  10. Bake for 40 minutes, or until golden. Dust with vanilla sugar while warm, then serve.
Recipe From

Jamie Magazine

By Andy Harris