In a large bowl, combine the flour, brown sugar, salt, yeast, and dried fruit. Stir them together well so the yeast and fruit are spread evenly through the flour.

Melt the butter gently in a saucepan, then whisk in the milk, keeping the mixture warm around 100°F, but do not let it boil.

Slowly stir the warm liquid into the flour mixture with a wooden spoon until a shaggy dough starts to form.

Turn the dough out and knead by hand for about 5 minutes until combined. Add flour a spoonful at a time if the dough is too sticky.

Cover the bowl and let the dough rise in a warm area until doubled in size, about 1 hour.

Gently knead the dough again for about 2 minutes, shape it into a round, and return it to the bowl to rise until doubled, about 45-60 minutes.

Preheat the oven to 320°F fan or 350°F if your oven is not fan-assisted.

Place the dough on a lined baking tray and brush the top with milk. Bake for 40-50 minutes, checking at 35 minutes. If it browns too quickly, cover with foil.

Once done (should sound hollow when tapped), cool the bread before slicing.