Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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California Prune, Cherry and Apple Jam

September 5, 2017

Fruit Bread 




275g strong white flour

200g plain white flour 

10g dried yeast or 20g fresh yeast 

50g sugar 

330ml milk 

7g salt 

75g butter cut into cubes

150g mixed dried fruit (raisins, cherries, sultanas, cranberries, citrus peel) 

1 tsp mixed spice 


Here’s how 


Pour both flours and sugar into a mixing bowl and blend together using your hand. 

Place the salt on one side of the bowl and the yeast on the other side. 

Pour the milk over the salt and begin to mix together.

When you have a soft ball of dough on your hand transfer the dough to a clean work surface and knead for 5 minutes. 

Stretch out the dough and scatter over the dried fruit, spice and butter.

Roll up the dough and continue to knead for a further 5 minutes until the dough is nice and smooth, all the butter fruit and spice has been well distributed through the dough as well as it being easy to move around the work top. 

Place the dough back into a mixing bowl and cover.

Leave the dough to prove and double in size, it should take about 2 hours. 

When the dough has doubled in size, scoop it out onto a clean work surface and knead for 2-3 minutes until all the air is knocked out. 

Shape the dough into a 2lb loaf tin and leave to prove for another hour to again double in size. 

Bake in a preheated oven for 25-30 minutes at 180C until golden and hollow sounding when tapped underneath.