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The top of a Banbury Bread loaf.

Banbury Sweet Bread

A soft sweet bread filled with leftover fruit filling from previously made, Banbury cakes.
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Ingredients Method Notes

Ingredients
  

  • 1 cup milk
  • 1 packet active dry yeast
  • 1 1/2 Tbsp sugar
  • 4 3/4 cup bread flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 Tbsp salted butter
  • 3 eggs
  • 2 cups Banbury fruit filling *(see my Banbury cakes post for the recipe)
  • 1 sprinkle turbinado sugar

Method
 

  1. Preheat the oven to 350 degrees F.
  2. In a microwave safe bowl, heat milk until it is warm to the touch.
  3. Add yeast and 1 1/2 tablespoons of sugar to the warm milk and stir. (Set aside as the yeast activates and bubbles (about ten minutes)).
  4. In the large mixing bowl (of a stand mixer), add flour, sugar (1/2 cup), and salt. Stir to combine the dry ingredients.
  5. Pour the milk and yeast mixture into the dry ingredients.
  6. Using the dough hook attachment, begin mixing the ingredients together.
  7. Add the softened butter and the eggs one at a time.
  8. Knead the bread dough for approximately ten minutes until soft and pliable.
  9. Lightly dust countertops with flour and add the kneaded dough to the countertops.
  10. *Add the Banbury fruit mixture (see note) to the middle of the dough. Begin lightly folding (by hand) the fruit into the dough, until the fruit is evenly incorporated throughout the dough.
  11. Place the dough in a mixing bowl and cover with plastic wrap. Allow the dough to rise in a warm area for one hour (or until doubled in size).
  12. Punch the dough down and form it into a ball. Allow the dough to rise a second time (approximately 30 minutes).
  13. Place parchment paper into an oven safe container and add the bread dough.
  14. Brush the top of the bread with heavy whipping cream and sprinkle the top with turbinado sugar.
  15. Bake the bread for 35-40 minutes (or until 190 degrees and golden brown).

Notes

*This bread recipe is delicious on its own- but for a bit of extra special sweetness- a simple pumpkin pie spice glaze adds a festive touch. (2 Tablespoons salted butter (melted), 1 cup sifted powdered sugar, a splash of vanilla, a sprinkle of pumpkin pie spice, and enough heavy whipping cream to make the glaze your desired consistency (one tablespoon at a time).
This bread is delicious eaten fresh out of the oven with a pat of butter or toasted the next day for breakfast. 
*See the recipe for the Banbury fruit filling in my Banbury Cake post (1 cup raisins, 1 cup golden raisins, 1/2 cup candied peel, 5 Tablespoons salted butter (melted), 3/4 cup turbinado sugar. 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice or all spice, and a splash of vanilla all mixed together).