The holiday season in my house was all about fruit. Raisins, currants, cherries, candied peels and ginger pieces soaked in heady, boozy concoctions notched up with spices. Christmas cakes with marzipan, flambé puddings, rich, fluffy panettone. Lights, candles, overstuffed aunts and uncles, a little too much wine, and wrapping paper all over the floor!
Well, here’s your fruit! A luscious Fruit Sourdough pan bread. This one comes from Michael James’ The Tivoli Road Baker. Generous handfuls of fruit (raisins, currants, figs, dates, and dried apricots) soaked in a little booze and spice, mixed into a sourdough made of 33% whole grain flour (red fife, rye and spelt) and proofed in a bread pan for a lofty loaf that can fit neatly into the toaster.
Beautiful toasted with butter and a cup of tea or morning coffee. Infused with warmth and love. What else is there?