English Bun Loaf 1975
Transport yourself to a bygone era with the timeless charm of the English Bun Loaf 1975, a vintage-inspired recipe brimming with nostalgia and flavor. This rich, spiced loaf combines warm notes of cinnamon and nutmeg with the sweetness of raisins, currants, and mixed peel, making it the perfect tea-time companion. Crafted with traditional techniques like kneading and double-rising, this yeast-based dough yields a soft, fluffy interior encased in a beautifully golden crust. With just 30 minutes of prep time and a tantalizing aroma that fills your kitchen while baking, this loaf is as rewarding to make as it is to enjoy. Slice it up and serve with a smear of butter or enjoy it plain for a delightful taste of classic English baking. Perfect for breakfast, brunch, or an afternoon treat, this loaf is a celebration of comforting flavors and heritage baking.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 85 grams Granulated sugar
- 75 grams Butter
- 250 ml Milk
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 100 grams Raisins
- 75 grams Currants
- 50 grams Mixed peel
- 1 large Egg
Instructions
In a small saucepan, warm the milk until it's lukewarm (approximately 37°C/98°F). Do not boil. Sprinkle the active dry yeast over the milk and let it stand for 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and nutmeg. Stir well to distribute the spices evenly.
Rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
Add the raisins, currants, and mixed peel to the dry ingredients. Mix well to ensure the fruits are evenly distributed.
Pour the frothy yeast mixture into the bowl and crack in the egg. Mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 190°C (375°F). Grease and line a 9x5-inch loaf tin with parchment paper.
Punch down the risen dough to remove air bubbles. Shape it into a loaf and place it into the prepared tin.
Cover the loaf loosely with a damp cloth and let it rise for another 30 minutes, or until it rises just above the edge of the tin.
Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and it sounds hollow when tapped on the bottom.
Remove from the oven and let the loaf cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve plain, or with a spread of butter for a delightful treat!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 30.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
