This bread is the perfect collision of bottling, thrifting, and Christmas.
First the bottling - Our little quince tree gave us 3 quinces this year. They became a preserved concoction of roasted quince meat (like fruit mince, only mostly quince). It taste's a little like a very grown up version of strudel. I can quite happily eat it straight from the jar.
Finally, the Christmas - With a surplus of quince meat, 3 pints to be precise,I'm on the lookout for recipes to use it up. This braided loaf recipe was in the bread maker manual. I had my fingers crossed behind my back expecting disaster but it was brilliant. It tasted even better on day 2 and 3, which is a little unusual in my experience of home made bread.
Now I only have 2 1/2 pints of Quince Meat to go, any ideas?