Mixed berry bread

Instructions

1. Gently warm the milk in a small pan over a low heat until it’s warm to the touch, but not hot.
2. Put the flour, salt and yeast in the bowl of a free-standing mixer fitted with a dough hook. Turn the mixer on for 30 seconds to combine the dry ingredients. Add the warmed milk and 3 of the eggs, and mix on a low speed for 2 minutes, then increase the speed and mix for a further 8 minutes. Gradually add spoonfuls of the low-fat spread, mixing for a further 5 minutes and scraping the dough down from the sides of the bowl as you go. The dough should feel soft but not sticky. If you don’t have a free-standing mixer, mix and knead the dough by hand until it is smooth and elastic, then knead in the spread, bit by bit.
3. Put the dough in a bowl misted with cooking spray and cover with misted clingfilm. Leave in a warm place (not too warm as you don’t want the dough to become too soft) for 1-2 hours, or until doubled in size. If it starts to get too warm and soft, transfer it to the fridge to firm up a little.
4. When the dough has doubled in size, turn it out onto a lightly floured work surface and knock out the air, then press out into a rough rectangle about the same length as a 900g nonstick loaf tin. Spread over the jam and scatter over the berries, then roll up the dough and put in the loaf tin. Loosely cover with oiled clingfilm and leave to prove for 30 minutes or until slightly risen.
5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Beat the remaining egg in a small bowl and brush over the top of the loaf. Bake for 35-40 minutes or until golden brown. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.