Sort ingredients
cburns1
QR Code
Listen
Pdf
Slightly warm your milk and stir through caster sugar and yeast. Leave to activate till surface is foaming.
In a bowl mix flours and salt and rub in beef dripping, add brown sugar and rub till like breadcrumbs.
Add your activated yeast and stir to combine, add your cooled brown butter and mix.
Transfer to a floured worktop and knead till smooth and lightly bounces back when pressed with your finger. Add a sprinkle of white flour when needed.
Place in an oiled bowl, cover and let it double in size.
Push out flat with your fingers and add most sultanas and all walnuts. Fold the dough over and knead well.
Add the remaining sultanas and knead till all well incorporated.
Drop into a lined and well buttered 8"/22cm diameter springform cake tin, cover and leave till doubled in size again.
Brush surface with milk and bake in a preheated oven at 205°C fan. After 10 minutes turn down to 180°C fan and bake for 45 minutes.
Leave to cool in tin for 5 minutes, then remove and place on a rack.
Slice while still a little warm and spread thickly with butter or jam. Great toasted next day.