Melandra loaf recipe
 We named this after Melandra Castle, a Roman fort near Glossop in Derbyshire, where we had a brilliant picnic with some great local people. This fruit bread, studded with pineapple, cherries, currants and dates, is an ideal travelling companion, as it’s quite substantial. It also toasts really well. flavourless oil, for the tin600g/1lb 5oz plain flour, plus extra for dusting10g/⅓ oz fast-action dried yeast10g/⅓ oz salt50g/1¾oz soft light brown sugar50g/1¾oz currants100g/3½oz dried pineapple, finely diced100g/3½oz glacé cherries, roughly chopped100g/3½oz dates, finely chopped1 orange, grated zest only350ml/12fl oz whole milk50g/1¾oz lard, diced flavourless oil, for the tin 600g/1lb 5oz plain flour, plus extra for dusting 10g/⅓ oz fast-action dried yeast 10g/⅓ oz salt 50g/1¾oz soft light brown sugar 50g/1¾oz currants 100g/3½oz dried pineapple, finely diced 100g/3½oz glacé cherries, roughly chopped 100g/3½oz dates, finely chopped 1 orange, grated zest only 350ml/12fl oz whole milk 50g/1¾oz lard, diced 2 tbsp apricot jam or marmalade, warmed throughflaked almonds (optional) 2 tbsp apricot jam or marmalade, warmed through flaked almonds (optional) Method Line a 20cm/8in round deep cake tin with baking paper and lightly oil.Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together.Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes.Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour.When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. Preheat the oven to 200C/180C Fan/Gas 6.When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. Line a 20cm/8in round deep cake tin with baking paper and lightly oil. Line a 20cm/8in round deep cake tin with baking paper and lightly oil. Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together. Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together. Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes. Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour. When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge.