Iced tea loaf

Put the bread flour, sugar, instant yeast, kosher salt, room temperature butter, milk and water in the bowl of a stand mixer.

Fit dough hooks and knead on medium speed about 10 minutes, until the dough is soft, elastic and pliable.

Stretch the dough into a smooth taut ball, return it to the bowl, cover with plastic wrap and proof at room temperature 60 to 90 minutes, until doubled.

Combine the cranberries, raisins and glazed cherries in a medium bowl with the cinnamon, grate in the zest of three oranges and mix.

Tip the fruit onto the dough and incorporate it by lifting and dropping the dough on top of itself.

Turn out onto an unfloured surface, pat into a rough rectangle, and fold the messiest side over into a torpedo so the fruit is encased.

Move it to a parchment-lined baking sheet, cover with oiled plastic wrap so it does not skin over, and rise at room temperature another hour until redoubled.

Bake at 425F (220C) for 25 to 30 minutes, until deeply browned and 200F (93C) at the thickest point on an instant read thermometer.

Cool the loaf completely, then mix the confectioners' sugar and milk into an icing.

Spread the icing over the cooled loaf and let it drizzle down the sides. Icing a warm loaf lets it absorb.