Ingredients

1. 500g Blédor Farathas or Les Moulins farine blanche
2. 5g Salt
3. 12.5g yeast
4. 275ml Water
5. 1.25g Improver (optional)
6. 20g Butter or margarine
7. 35g Sugar
8. 125g Dried fruits
9. 10g Cinnamon Powder

Preparation

1. Mix all the ingredients and knead the dough for 12 to 15 minutes. Let it rest for 20 to 25 minutes.
2. Divide the dough into approximately 300g portions and let it rest again for 10 minutes.
3. Shape the dough into long or round loaves and place them on a greased baking sheet or in a mould.
4. Let it rest for another 50 to 60 minutes.
5. Bake in a preheated oven at 225°C for 25 minutes.