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Lancashire Bun Loaf

Yeast-raised sweet spiced loaf made with butter. Dried fruit rolled into the centre before baking (Hartley 1954, etc)

Original Receipt;

Lancashire Bun Loaf

2 pounds bread dough
4 ounces butter
8 ounces currants
1 / 2 ounce mixed spice
8 ounces raisins
2 ounces orange peel
Grated, or finely chopped candied peel.

Place dough in bowl and work into it the melted butter then fruit and spice.
Knead very thoroughly then place in a buttered tin and leave to prove in a warm place for 1 1/ 4 hours.
Bake in a hot oven 425 degrees, gas mark 7, until golden brown and hollow-sounding when tapped; approximately 1 hour.

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