Wednesday, January 9, 2013

Fruit Bread

1 package (2 1/4 teaspoons) active dry yeast
1/4 cup sugar (1 teaspoon separated)
1/2 cup warm water (110°F)
1/4 cup butter, melted
1/2 cup milk
3/4 teaspoon salt
3 to 3 1/2 cups flour
about 1 1/2 cups dried fruit*
I used:
120 gram package of mixed dried fruit
1/4 cup sultanas
1/4 cup gold raisins
1/4 cup currants
1 tablespoon butter, melted

1. In a small bowl or glass mix together the yeast, 1 teaspoon of sugar, and 1/2 cup of warm water. Let stand 5 minutes until foamy.
2. In a large bowl of a stand mixer, fitted with a dough hook, combined the remaining sugar, salt, and 3 cups of flour. Add the melted butter, milk, and yeast mixture.
3. Knead the dough on low speed or by hand for 7 minutes or until smooth and elastic. During the last minute of kneading, knead in the fruit.
4. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm, draft free, place until doubled in bulk, about an hour. Punch down dough and shape into a log an place into a grease 9x5" loaf pan or your fancy 5x13" Ikea loaf pan.
5. Cover and let rise again until doubled in bulk, about 45 minutes. Brush top with melted butter and bake at 350°F for 25-30 minutes or until golden brown on top and hollow sounding when gently tapped on the bottom.
6. Let loaf cool for 15 minutes in the pan and then turn out onto a cooling rack to cool completely. Slice and spread with butter and jam!

Makes one loaf. *I like to steam my fruit for about 10 minutes just to plump them up.



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