Posted by Adam Quinan on February 10, 2002 at 11:02:39 from 24.114.244.51:
In Reply to: Re: Some questions about food. posted by RichardG on February 09, 2002 at 21:54:56:
Bronwyn Graves posted this recipe a number of years ago and also made some for our first TARSCanada Corroboree in Toronto.
BUNLOAF - makes two (5"x9"x3") loaves:
1 teaspoon sugar
1 (1/4 oz) pkg dried yeast
2 cups warm water
2 teaspoons salt
2 Tablespoons corn oil
5-6 cups unbleached all purpose flour
1 cup raisins
1 1/4 cups currants
2 Tablespoons chopped orange zest
1 teaspoon allspice
3 oz (2/3 stick) butter, melted and cooled slightly
Dissolve sugar, yeast, and salt in 2 c warm water. Add oil to yeast mix. Gradually add flour one cup at a time to the liquid and mix well until dough pulls away from the sides of the bowl.
Turn dough out onto floured board and knead it, adding dustings of flour to board as needed to prevent sticking. Knead until smooth. Return dough to cleaned bowl which has been lightly oiled. Coat dough with the oil, cover with a damp cloth, and let dough rise is a warm place until doubled in bulk, about 1.5 hr.
When doubled in bulk, knock dough back. Work the dried fruits, zest, allspice, and melted butter into the dough until it is smooth. Don't be discouraged by the large amount of fruit or the pond of butter -- keep kneading and shortly the dough will be slippery and studded with fruit and lightly scented with spice.
Divide dough in half, and shape each into a loaf (much as you would a meatloaf), and place each half in a greased 9"x5"x3" loaf pan. Cover and let rise in a warm place till doubled, about 1/2 hour, then place in a preheated 450 degree oven. After 15 min, reduce the heat to 375 degrees, and continue baking 30-40 min longer, or until loaves are golden and sound hollow when tops are tapped. Turn out of pans and cool thoroughly.
I have had success storing completely cooled loaves in zip-lock bags and freezing. When a picnic opportunity comes up, the loaf will thaw between breakfast and lunch. You can also use a serrated knife to slice a hunk off a frozen loaf, taking only as much as you want. Bunloaf is crusty and tastes very good plain, or spread slices with butter or marmalade. It is also delicious lightly toasted.
*This recipe, by the way, was found in British Cookery by Lizzie Boyd, 1979, Overlook Press, NY, and I found a copy in my local library.