Australian bush bread with plum jam

Name: Australian bush bread with plum jam
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Flour; 1 package Baking Powder; 7-10 Tbsp Salt; 2 TEASPOONS Sugar; 300 ml Milk; 2 TABLESPOONS neutral oil (e.g. rape seed oil); baking paper; 1 kg Plums; 1 walnut-sized piece of ginger; 3 Cardamom Capsules; 500 g Gelling sugar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Flour
1 package Baking Powder
7-10 Tbsp Salt
2 TEASPOONS Sugar
300 ml Milk
2 TABLESPOONS neutral oil (e.g. rape seed oil)
baking paper
1 kg Plums
1 walnut-sized piece of ginger
3 Cardamom Capsules
500 g Gelling sugar

Directions

1
Mix flour, baking powder, 1 teaspoon salt and 2 teaspoons sugar. Add milk and oil. Knead to a smooth dough with the dough hooks of the mixer. Let rest at room temperature for about 30 minutes.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Briefly knead the bread dough again, form it into a round loaf and place it on the baking tray.
3
Cut the surface with a sharp knife in a diamond shape. Bake in a hot oven for about 45 minutes. Leave to cool.
4
For the jam: Mix plums (washed, pitted and diced) with ginger (peeled and chopped), cardamom capsules and jam sugar in a large pot and leave to stand for about 1 hour.
5
Bring the plum mix to the boil over a high heat, stirring constantly, and boil for about 4 minutes until it becomes bubbly. Remove cardamom. Pour jam into prepared twist-off jars, close and turn upside down for about 5 minutes.
6
Let it cool down. Lasts 3-6 months.