Add all the ingredients in the bread pan of bread machine except nuts and dried fruit.
Process according to manufacturer's instructions for a dough setting.
The thickness or consistency of your sourdough starter can determine how much flour or water needs to be used. The consistency of the dough should be medium-soft, but not sticky. 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).
When dough cycle has finished, remove dough from pan and turn out onto a lightly-floured surface. Add the dried fruits and nuts and knead the dough until they are evenly incorporated. Shape dough into a loaf shape and place on a jelly roll pan or cookie sheet that is dusted with cornmeal (I use the Silicone Baking Mats instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 1 to 3 hours.
Preheat oven to 375 degrees F.
After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for approximately 30 to 40 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
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. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Makes 1 large loaf or 2 smaller loaves.