Cooking Tips
* The yeast I use doesn't need to be dissolved in water before use. If your yeast requires activation before use: warm the milk in the saucepan (before you make the paste) until just lukewarm, remove from the heat and then stir the yeast in. Set aside for 5 minutes until frothy then decant into a bowl and continue with the recipe as usual, adding the milk-yeast mixture to the paste in step 2.
** Mixed spice is a mixture of ground spices: cinnamon, ginger, clove, nutmeg and allspice. For those of you in the US, pumpkin pie spice mix or apple pie spice mix will sub in well.
*** If you left the dough in the fridge for 12 hours and it didn’t double in size, remove from the fridge and leave in a warm place for an hour. This should help the dough rise.
I like to toast slices under the grill in the oven and then smear them with butter and lemon curd.
Store the loaf wrapped in baking paper in a sealed plastic bag at room temperature for 4 to 5 days.