Ingredients

Instructions

  1. In a small bowl, dissolve yeast in warm milk.
  2. Let stand until creamy (about 10 minutes).
  3. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
  4. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
  5. When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
  6. Knead until smooth (about 8 minutes).
  7. Place the dough in a lightly oiled large bowl, and turn to coat with oil.
  8. Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).
  9. Lightly grease a cookie sheet.
  10. Deflate the dough and turn it out onto a lightly floured surface.
  11. Roll the marzipan into a rope and place it in the centre of the dough.
  12. Fold the dough over to cover it.
  13. Pinch the seams together to seal.
  14. Place the loaf, seam side down, on the prepared baking sheet.
  15. Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
  16. Preheat the oven to 350 degrees F (175 Degrees C).
  17. Bake in the preheated oven for 10 minutes.
  18. Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
  19. Allow loaf to cool on a wire rack.
  20. Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.