Breakfast Fruit Bread Recipe, Whats Cooking America (2024)

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Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Author: What's Cooking America

• 1 1/4cupswarm water(110 degrees F.)
• 2eggs,room temperature
• 1tablespoonoil(olive oil, canola oil or vegetable oil)
• 1tablespoon granulatedsugar
• 1teaspoonsalt
• 1teaspoondiastatic barley malt(optional)*
• 4cupsbread flour
• 1/2cupwhole wheat flour
• 3teaspoonsinstant active dry yeast
• 2 to 2 1/2cups ofmixed chopped nutsand chopped dried fruit (such as raisins, dates, apricots, apples, cherries, etc.)**

Prepare the bread according to your choice of techniques below.

1. Bread Machine Instructions:

2. Place all ingredients except nuts and dried/candied fruit in bread pan of your bread machine. Process according to manufacturer's instructions for a dough setting and press start. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

3. If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

4. After approximately 15 minutes of the dough cycle, add nuts and dried fruit, and continue dough cycle.NOTE: If the addition of dried fruits causes your dough to get too sticky, don't worry. Add additional flour now or add it when you do the kneading process., remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

5. Stand Up Mixer Instructions:

6. In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

7. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

8. After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

9. Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

10. Oven Rising:Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.

11. Cool or Refrigerator Rise:If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.

12. After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instantdigital thermometerto test your bread. Theinternal temperatureshould be between 200 and 210 degrees F.

13. Remove from oven and let cool on a wire rack.

14. Makes 1 1/2-pound loaf.

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