Christmas Fruit Bread (makes a BIG loaf)

1^{1/4 cups warm water}

1 teas sugar

2 teas dried yeast

4 cups fine wholemeal flour

1 teas salt

1 tab butter beaten egg

Dissolve sugar in warm water. Sprinkle yeast over and leave until frothy -approx 10 minutes. Add flour and salt, and rub in butter. Stir yeast mixture and add to dry ingredients. Mix well to form moist dough. Knead until elastic and no longer sticky. Place in oiled bowl and cover. Leave to rise until doubled in size.

FILLING

2 cups dried pears

12/ 3 cup dried prunes and figs

1/2 cup coarsely chopped nuts - optional

1/3 cup sugar

grated rind of 1 lemon

2 tab mixed peel

1/2 cup water

1 tab kirsch or brandy - optional

11/2 teas mixed spice

1 teas cinnamon

Finely chop or mince pears, prunes and figs. Stir in remaining ingredients to form sticky mixture. Add half the risen bread dough and knead together until well combined. Form into a log shape 35cm long.

Roll out remaining dough to thin rectangle 30 x 40cm long. Place fruit log in centre and wrap neatly, turning in ends. Transfer to greased oven tray. Prick well all over and brush with beaten egg. Cover loosely with oiled plastic and leave to rise until dough springs back when lightly pressed.

Cook at 180°c approx 45 minutes.