Unusually for me, I set to and watched the June instalment of Bake with Jack Homebaker's Club almost as soon as it was live. One of the bakes was the Apricot, Almond and Orange Fruit Loaf. Two loaves are made from the 400g flour recipe.
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| Apricot, Almond and Orange Fruit Loaf |
This morning Mr S and I enjoyed a fabulous guided tour of Chancellor's Farm by Reserves Manager, James Ozolins and Kate Lawrence, the Wildlife Trust's tenant farmer, who grazes the land with her herd of Ruby Red Devon cattle. After a light lunch at home, the afternoon was free so I decided to tackle this recipe. Watching Jack really lifts my mood, and I learn a few tips along the way. I was also in between the various stages, working out in the garden.
This loaf is slashed just after shaping, then egg wash is applied just before it goes into the oven. As one loaf is going into the freezer, it didn't get its orange sugar glaze, and I have kept the balance to apply when we eat that one at a later date. As you can see here, I didn't quite get the egg glaze down to the baking sheet level of this loaf. Tomorrow is Bun Friday, and this is what we shall be having for our breakfast, along with fruit and coffee for me, and tea for Mr S.
