Sultana & Ginger Loaf (Bread Machine Abm) - cooking recipe

Ingredients

Loaf
1/4 teaspoon vanilla flavoring (topped up to make....)
280 ml water (Room temperature)
1/4 teaspoon vitamin C powder (optional)
400 g strong white flour (aka bread flour)
28 g nonfat dry milk powder (approx 2 tablespoons)
16 g butter (1 large tablespoon)
24 g sugar (1 2/3 tablespoons)
1 teaspoon salt (5g)
1 pinch ground cinnamon
1 pinch ground ginger
1 dash ground cardamom
1/2 tablespoon caraway seed
3/4 teaspoon bread machine yeast
At Beep
128 g sultanas
3 teaspoons ground ginger
Glaze (Optional but recommended)
1 teaspoon sugar
1 -2 tablespoon milk
Topping (optional)
1 dash oatmeal
1 dash ground ginger

Preparation

Weigh the loaf ingredients into the bread machine baking pan in the order listed. The vitamin C is optional and is added only to serve as a 'Flour Improver'.
Replace pan into bread machine and select a program suitable for a white fruit/raisin bread.
At the beep, (usually about five minutes before the end of the final kneading,) add the sultanas/ginger.
When finished, place on a wire rack to cool and immediately brush top and sides with a beaten sugar/milk glaze and sprinkle lots of oatmeal and ground ginger. Although optional, the glaze at the least is recommended as it will seal the crust helps it to keep fresher for longer.
12 slices is approximate as it depends how thick you like the slices :) Makes a 1 1/2Lb Loaf.
Just a thought -- -- the quantity of caraway seeds is a 'conservative' guess btw as I poured some into my hand and added what I felt looked about right. It's important ('specially for me!) to go easy on the caraway seeds though as they have such a strong flavour.