Category: Bread Machine Recipes

Chelsea Cake Bread

Makes: 1 x 900 g bread
Ingredients:
125 ml Lukewarm water (½ cup)
80 ml Lukewarm milk  (⅓ cup)
1 large Egg, beaten
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine, cut into pieces
420 g Cake flour (3½  cups)
7 g Anchor Instant Yeast (1 stick pack)
60 g Thick ready-made custard (¼ cup)
30 ml Cinnamon sugar (2 tbsp)
75 g Dried fruit cake mix (125 ml)
    Beaten egg, to brush
    Sugar water glaze, to brush:
Mix and heat 100 g (250 ml), sugar with 125 ml (½ cup) water
Method:
  1. Remove the pan from the bread machine.
  2. Make sure the paddle is in position and secure.
  3. Place the lukewarm water, milk, egg, salt, sugar, cinnamon and margarine into the
    pan.
  4. Add the flour and insert the pan into the bread machine.
  5. Make a shallow well in the flour and add the Anchor Instant Yeast.
  6. Switch the machine on and press menu 5 – Sweet setting.
  7. Select 900g/1 lb/1.5lb size loaf and light colour settings.
  8. Check selections and press start.
  9. After mixing the machine allows for a resting period. A beeping sound indicates the
    start of the knocking down period. Allow to continue for 5 minutes. Open lid and
    remove dough to shape. Let machine run until it stops, allowing you 15 minutes for
    shaping.
  10. Roll the dough into a square, spread with thick custard and sprinkle with dried fruit
    and cinnamon sugar. Roll the dough up and cut into 16 equal slices. Pack the slices
    into the pan, layer by layer. Close lid and allow machine to continue with cycle.
  11. Optional:  When the time indicates 1h15, open the lid and carefully brush the top
    lightly with beaten egg. Close lid gently.
  12. When the cycle is complete, remove pan and cool for 10 minutes. Turn out onto
    wire rack and brush with the glaze for a shiny finish.