This is the conventional version of a traditional holiday bread studded with glistening colorful fruit and topped with snow white frosting.
Holiday Fruit Bread Recipe
3/4 cup Milk
2 Eggs, large
1/4 cup Butter
Sugar 1/3 cup Sugar
1 teaspoon Salt
1 teaspoon Grated lemon rind
4 cups Bread flour
1 tablespoon SAF® Perfect Rise® Yeast
1/4 cup Candied mixed fruit
2 tablespoons White raisins
1/4 cup Almonds, chopped
Preheat Oven 350ºF.
Combine yeast, 1 cup bread flour, sugar and salt. Combine milk and butter; heat to 120º to 130ºF. (Butter does not need to melt.)
Hand-Held Mixer Method
Combine dry mixture and warmed liquids in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining bread flour to make a soft dough. Knead on floured surface about 3 minutes; add fruit and nuts and continue kneading until the they are evenly distributed and dough is smooth and elastic, about 5 minutes. Use additional bread flour if necessary.
Stand mixer Method
Combine dry mixture and liquid ingredients in mixer bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining bread flour and knead with dough hook(s) 3 to 5 minutes. Add fruit and nuts; continue kneading until they are evenly distributed and dough cleans sides of mixer bowl.
Food Processor Method Place dry mixture in processing bowl with steel blade. While motor is running, add all liquid ingredients. Process until mixed. Continue processing, adding bread flour until dough forms a ball. Add fruit and nuts; pulse just until mixed.
Rising, Shaping and Baking
Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface. Roll or pat into a 10-inch circle. Poke a hole in center of circle. Press dough into greased Bundt® or tube pan. Cover; let rise until indentation remains after touching.
Bake in preheated 350ºF oven 40 to 45 minutes. Let sit 10 minutes in pan. Invert onto rack; remove pan; cool.
If desired, drizzle with Powdered Sugar Frosting (see below) and garnish with additional candied fruit and nuts.
Powdered Sugar Frosting
1 cup Powdered sugar
2 tablespoons Water
1/2 teaspoon Almond extract
Combine ingredients in small mixing bowl, beating until smooth.
Used with permission: © 2008 SAF Perfect Rise Yeast. All Rights Reserved.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
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