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 Publix 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!
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Breakfast Fruit 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.)
eggs, room temperature
1 tablespoon oil (olive oil, canola oil or vegetable oil)
1 tablespoon granulated
1 teaspoon salt
1 teaspoon diastatic barley malt (optional)*
4 cups bread
1/2 cup whole wheat flour
3 teaspoons instant active dry
yeast (I use
SAF 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 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).
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:
Makes one 1 1/2-pound loaf.
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)