This fruit loaf is great in the morning with your favourite jam spread or simply toasted with a generous smear of butter. Add dried fruit or nuts of your choice to this recipe.
2 teaspoons (7g) dry yeast
250 ml (1 cup) lukewarm water
400 g plain flour
1/2 teaspoon salt
2 tsp of caster sugar
2 tbsp of olive oil
2 tbsp of Vino Cotto
85g (1/2 cup) roughly chopped dried apricots
85g (1/2 cup) roughly chopped dried raisins
85g (1/2 cup) roughly chopped dried prunes
50g (1/3 cup) roughly chopped dried figs
½ cup oats
Grease a loaf tin and line with baking paper.
Dissolve the yeast in the lukewarm water, add half the sugar, cover and let rest for a few minutes or until frothy.
In a large bowl add the sifted flour, salt, remaining sugar and oil.
Add the Vino Cotto into the water and yeast. Stir.
Make a well in the centre of the flour and add in the chopped fruits and wet yeast mixture. Using your hands bring the mixture together to make a soft textured dough.
Lightly flour a work surface and knead the dough for 8 to 10 minutes or until dough is smooth and elastic.
Place in a greased bowl, cover with a damp cloth and leave to rise in a warm place for 40 to 60 minutes or until it has doubled in size.
Turn the dough out onto the floured work surface and using your fits, punch it down.
Place dough into tin and cover with a damp cloth. Allow it to prove in a warm place for 1 hour or until it has doubled in size. Sprinkle with oats
Preheat oven to 200 degrees C.
Bake the loaf for 30–40 minutes or until the surface is brown and loaf sounds hollow when tapped on the base. If it is browning too fast, cover it with a piece of foil. After the cooking time to ensure that the loaf is cooked through, switch the oven off and leave the loaf in the hot oven for another 10 minutes, then remove.
Transfer to a wire rack to cool.
The loaf keeps well for up to 5 days in an air tight container.