Guernsey Gâche

Combine all the dough ingredients except for the dried fruit in a large bowl, stirring them together until they form a ball.Knead by hand for 10 to 12 minutes before adding the fruit a little at a time until it is incorporated evenly into the dough.Add all the dough ingredients except for the fruit into your mixer bowl.Mix on slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes. Your dough should be lovely and smooth and elastic.On slow speed add the sultanas and mixed peel a little at a time until incorporated into the dough.Place the dough in a greased large bowl and cover with cling film/plastic wrap. Leave to rise in a warm place for 2 to 3 hours.Once the dough has doubled in size, knead lightly into a loaf shape and place into the tin.Cover with a clean tea towel and leave to rise until doubled in size – this should take approximately 1 to 1½ hours in a warm place.Grease and line a 900g (2lb) loaf tin/pan and preheat your oven to 400°F / 220°C / Gas Mark 7Bake in the oven for 50 to 60 minutes, after 30 minutes lower the temperature to 200°C for the remaining 20 to 30 minutes until golden brown. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack to fully cool. When you tap the base of the loaf with your fingers, it should sound hollow.Enjoy spread with butter, Guernsey butter if you can.