Breakfast Fruit Bread Recipe

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This wonderful Breakfast Fruit Bread makes a great morning toast with all the wonderful dried fruit and nuts. I especially enjoy this bread toasted. Gloria Bisson of Baca Raton, Florida asked if I would try to recreate a breakfast bread sold at her local supermarket. Since I have never taste the bread she is referring too, I can only guess! I can tell you that my husband loves this bread!

Breakfast Fruit Bread

Breakfast Fruit Bread

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

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Breakfast Fruit Bread Recipe:

Recipe Type: Yeast Bread, Brunch and Breakfast
Yields: 1 large loaf
Prep time: 15 min
Rise time: 30 min
Cook time: 30 minutes


1 1/4 cups warm water (110 degrees F.)
2 eggs, room temperature
1 tablespoon oil (olive oil, canola oil or vegetable oil)
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon diastatic barley malt (optional)*
4 cups bread flour
1/2 cup whole wheat flour
3 teaspoons instant active dry yeast
2 to 2 1/2 cups of mixed chopped nuts and chopped dried fruit (such as raisins, dates, apricots, apples, cherries, etc.)**

* Also called gluten flour, instant gluten flour, pure gluten flour, and vital wheat gluten depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking.

** To keep dried fruit and nuts from sticking together, put them in a small bowl with approximately 2 teaspoons flour; stir to thoroughly combine.


Place all ingredients except nuts and dried fruit in bread pan of your bread machine. Select dough setting and press start. Check the dough (don't be afraid to open the lid). 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).

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. When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface. Form dough into an oval, cover with a cotton towel or plastic wrap and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place on a baking sheet that has been coated with cooking spray or on a silpad. Cover with plastic wrap and place in a warm spot to rise for approximately 20 to 30 minutes or until doubled (time can vary depending on room temperature). After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes.

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't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.

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.

Preheat oven to 350 degrees F.

Bake for 25 to 30 minutes or until loaf sounds hollow when tapped. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees. Remove from oven and cool on a bread rack. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Makes one 1 1/2-pound loaf.

Breakfast Fruit Bread Slices


Comments from Readers:

Wow, the bread is great. Our local Publix cannot keep supply enough to meet the demands of the area. We have a large (very large) retirement community nearby and they all shop VERY early in morning....not me LOL..., so by the time we get to the store they have sold out. You have solved this problem for me and I really appreciate it. My DH hanks you too. :) - Warmest regards, Gloria (2/01/07)



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