Plum Bread

See the RecipeTodd Coleman

This moist, fruity loaf is eaten throughout Lincolnshire, often with a smear of butter and a slice of cheese. (We love it with tangy, cheddarlike Lincolnshire Poacher.) This recipes was created in conjunction with Beth Kracklauer's story, "Butchers' Banquet".

Plum Bread
This moist, fruity loaf is eaten throughout Lincolnshire, often with a smear of butter and a slice of cheese. (We love it with tangy, cheddarlike Lincolnshire Poacher.) This recipe was created in conjunction with Beth Kracklauer's story, ["Butchers' Banquet"](http://www.saveur.com/article/Travels/Butchers-Banquet-Englands-Lincolnshire-Wolds).
Yield: serves 8-10

Ingredients

  • 2 18 oz. black tea bags
  • 1⁄2 cups dried currants
  • 1⁄2 cups golden raisins
  • 1⁄2 cups milk, heated to 115°
  • 1 1⁄4 oz. package active dry yeast
  • 1⁄4 cups sugar
  • 1 egg, lightly beaten
  • 2 cups flour
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. freshly grated nutmeg
  • 1⁄2 tsp. kosher salt
  • 4 tbsp. unsalted butter, softened

Instructions

  1. In a medium bowl, steep tea bags in 1 1⁄2 cups boiling water for 10 minutes; remove and discard tea bags and add currants and raisins to brewed tea. Let sit for 30 minutes; drain and set aside.
  2. Combine milk and yeast in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Add sugar and egg and whisk until smooth; add flour, cinnamon, nutmeg, and salt, and mix on medium speed until dough forms. Increase speed to medium-high and knead for 4 minutes. Add butter, 1 tbsp. at a time, mixing until butter is incorporated after each addition, and continue kneading until dough is smooth, about 4 minutes more. Add currants and raisins, and mix until evenly incorporated. Transfer dough to a 9" x 5" x 2 1⁄2" loaf pan and cover loosely with a kitchen towel; let sit until doubled in size, about 1 1⁄2 hours.
  3. Heat oven to 375°. Bake loaf until golden brown on top and a toothpick inserted into the middle of the cake comes out clean, about 40 minutes. Let cool completely before slicing and serving.