Ingredients

500gr plain flour

half tablespoon each ground cloves

1 tablespoon yeast

60gr dried peas and chopped stemed

50ml tablespoon brandy

Method

Sift the flour spice into a large bowl and stir in the sugar and yeast .

Stir in the sugar and yeast .

Return the dough to the washed dried and a greased bowl . While the dough is rising put and fig to the pan pour on the kirsch or brandy and add just to barely cover . Bring the fruit to the boil , lower the heat and simmer for 5 minutes . When the dough is size to turn it until . Take a smaller piece of dough in size to turn it down punch it and kneald it for a few minutes to make sure the fruit is evenly distributed .

Take a smaller piece of dough and roll it until large enough to enclose the fruity dough completely . Roll out it lightly and transfer to a well greased loaf tin 240cm long cover and leave to proof until doubled in size . Brush with melted butter and bake in a 180/c for 45minutes or until rizen and golden . Turn out on a rock and tie a ribbon around the loaf when cool .

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