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Lincolnshire Mobile Kitchen dish ...
Place the dried fruits into a bowl and pour over the Earl Grey tea.
Mix well and leave to soak for 10 minutes.
Sift the flour into a large bowl.
Place the milk, sugar, butter and eggs into a separate bowl and whisk well to combine.
Add the spices and vanilla extract, then add the yeast and whisk once more then pour onto the flour.
Mix well to form a soft dough.
Strain the fruits, discarding the tea then add to the dough and knead for 3-5 minutes until smooth and elastic.
Place into a clean bowl, cover with a tea towel and leave to rise until doubled in size – about 1-2 hours.
Remove from the bowl and knead lightly to knock out the air.
Place into a large loaf tin and leave to rise for another hour.
Preheat the oven to 190C/375F/Gas 5.
Place the tin into the oven and bake for 40-50 minutes until golden and risen.
Allow to cool before slicing.
Serve with butter and cheese.
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