Enjoy! NO, you do not let the bread rise in the oven. I will go for the dried fruits. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. But you may have to challenge yourself to not eat it … Begin by combining the flours, salt and yeast together in a mixing bowl. Yes, it does smell pretty amazing when it is baking, but then what bread doesn’t? . honey is probably all you need. Sift flour, baking powder, and salt together into a mixing bowl. Hope you can find the time to make it someday. Turn dough onto a floured surface and knead for 5-8 minutes, until the fruit, nuts and seeds have really been incorporated into the dough, and the dough is soft and elastic. Thanks so much Charles! The French toast is incredible. Now pat it out into an oblong or round and transfer the dough to the baking sheet. It’s one of my favorites. Please read my About page to learn more. Glad to hear that it works at low altitude! Your loaf looks lovely dotted with the pretty fruit here and there. Recipe Notes. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from … I need to give that a try. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. Thanks Vicki! I’m becoming addicted to this bread and so is my neighbor. As if I didn’t already miss baking and eating nearly a whole loaf of fresh baked bread myself, here is this gorgeous bread of yours. Drain the fruit, reserving the soaking liquid. On the weekend I fix a traditional brunch but during the week, a nice slice of this bread around 10 am is perfect. This looks so good, MJ. MJ, I cannot stomach sweet breakfast…. Oh I love the combination of flours. It makes a wonderful breakfast bread. , I love sweet bread for morning breakfast. As much as you bake, I figured you made bread as well. I don’t know an exact temperature for the milk, but I’m guessing around 160F, hot enough to melt the butter but not hot enough to boil. Pour into a wide shallow bowl, large enough for the 4 pieces of bread (if possible). Stir to dissolve the honey. Just had some ice cream with chocolate pieces in it. I hope you like the bread. So far, we’re still in the 80s but the 90s and 100s are knocking on our doorstep. At high altitude, bake for 15 minutes then turn the oven temperature down to 350° F. Bake another 30 minutes or until the internal temperature is 190° F or a toothpick comes out clean when inserted into the middle of the bread. The recipe states: “½ cup milk, warmed in microwave for 1 minute”. I added toasted pecans, currants, chopped dates, chopped dried apricots and crancherries to the last batch-it was very yummy. You don’t have any yeast? Thanks Debra! This is great at parties, but hazardous at home. I really wish I have time to work on bread making! We often make stollen at Christmas time, which is similar (sweeter, though). I love dried fruits and nuts in the bread! This is a yeast bread that starts as a dough and finishes with the texture and consistency of a loaf of white bread. This recipe works great at low altitude also (Austin, TX area) The rising time is less, and my loaf browned and cooked through in about 30 minutes total. Thanks Vicki! Mix yeast with 1 cup of white flour and stir into liquids. . Add fruit and nuts and work into the dough. . , A very nice looking piece of bread, I love that fresh from the oven. Thanks so much Terra! Turn the loaf on to an oven-gloved hand and tap the base. It needs to rise before placing in a hot oven. , This bread sounds wonderful…. Pinned . PERFECT breakfast!! Hence thinking ahead of what kind of treats I would like for my special time. Actually I never have breakfast early because I get hungry at least two hours after my morning coffee and it’s usually something small even then, but when I’m on holidays it’s different: I loved Japanese savoury breakfasts in Tokyo! makes me want to buy some yeast and get some bread made soon. Add a little more flour if needed. I love breakfast breads and this would be ideal (as you say) for French toast. I wanted something with a little more “grain” than Panettone, less fat, about the same sweetness, and a bread that worked with a variety of fruits and nuts. And I spread good quality butter on top. Ooh MJ this sounds heavenly. baking soda 2 tsp. salt Almond extract. My friend Su Anne, who graciously tested my recipe for me, used cranberries, dried apricots, and a bit of prunes. Thanks! According to the instructions in the recipe, it sounds like you put the bread in a 350 degree oven to rise. It must smell amazing while it is cooking. It is the type of bread that is better shared because it’s so festive. Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. What a great way to use up your candied watermelon rind (I made *a lot* last year – heeheeh) — and the French toast… oh my… aren’t berries just gorgeous this time of year – yay berry season! To what temperature is the milk supposed to be warmed and what microwave setting do you use to “warm” the milk for 1 minute? The French toast turned out so very good! The watermelon rind is actually candied, not dried. Thanks Kelly! It’s rising now and I can’t wait to bake it and take my first bite. and cheese too? To the bowl of a stand mixer add the warm milk with butter, salt, slightly beaten egg and yeast mixture. Dried or Candied Fruit – One of the nice things about this fruit and nut bread is you can use pretty much whatever you have. Cheers, MJ. To the bowl, add the whole wheat flour, spelt flour, and 1 cup unbleached bread flour. Stir shelled sunflower seeds, fruit, butter, and salt into yeast mixture. Anyway, your bread looks fabulous and I’m sure it would be fantastic with some cheese or chorizo , Oh Sissi, we are so much alike! This recipe is taken from Delia Smith’s Christmas, Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, 5 oz (150 g) plain flour, plus a little extra for dusting, 1 slightly rounded teaspoon easy-blend dried yeast. This sounds wonderful. I can see this being my go-to bread recipe. I like the combination of flours you have used both for texture and flavour as well as nutrition. If not using a bread machine, combine dough ingredients in the following manner: stir together all dry ingredients (including undissolved yeast), then add remaining ingredients for dough using a mixer. Save my name, email, and website in this browser for the next time I comment. This is a lovely bread, MJ. I add those two spices to a lot of things, but didn’t think about using them in this bread recipe. the orange-flavored cranberries and pistachios sound awesome! . Your bread sounds healthier and hearty. The french toasts looks incredible too! A luxury for a working woman. Now cover the loaf with a piece of oiled clingfilm then leave this in a warm place for about 1¼ hours or until the dough has almost doubled in size. Peach Lady these are times I am so grateful for my life opening up different ways of looking at things – this bread has so many possibilities and so different from what I grew up with. My morning would be so much happier with the nice bread… . You can bet I’ll be adding it the next time I make this. Love the combo of flours in this bread! If you do not do this, the dried fruit will remove moisture from your bread, leaving it dry. I’m confused by the instructions for the rising process. When the dough rises high enough to touch the cloth, remove it and let the bread continue to rise until it is about 1” above the edge of the pan. I’ve made this bread once. Thus its on my list for treats this weekend. Turn on mixer and mix until well combined. For breads, you can’t beat pecans and walnuts, but I wouldn’t hesitate to use pinon or almond either, or possibly even a few sunflower seeds. Oh my what a special French toast. Love your combination and one I’ll try next time I make this. Run a knife around the bread pan to loosen the bread from the sides. It yields a great texture and flavor. I’ve also used some lemon zest with the orange. Thanks so much Zsuzsa! I don’t think I’ve ever tried dried watermelon rind, I will have to check that out. Place the dough into an oiled bowl, turn to cover all sides of dough with oil, cover with a clean kitchen towel or plastic wrap and allow to … Honey – If you use candied fruits like I did, then 1 Tbsp. Select Sweet, Fruit and Nut or Basic/White cycle. A very flexible recipe that will accommodate changes based on what you have on hand. . It’s interesting because on the weekend we go for eggs, huevos rancheros, and such. I like a sweet breakfast every now and then so this would be sweet enough and healthy enough to attract my full attention! Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit, sugar, 2 tablespoons oil, salt, and egg to yeast mixture, and stir until a soft dough forms (dough will feel tacky). Cheer, MJ. Generally if I start my day with sweets, I’m ready for a nap by 10 am but understood, a little sweetness on a special occasion (I quite like almond croissants on my birthday for instance ) is always welcome. Let the mixture sit for about 15 minutes until very frothy. I have been thinking about little treats—not just food—that I will give myself. Let the liquid cool to room temperature. I am not Italian but I definitely like my sweet breakfast as well I love the idea of bread with fruits. Your email address will not be published. However, with dried fruit or if you want the bread a little sweeter, you might want to increase the honey to 2 Tbsp. Cover yeast mixture with tea towel and let stand 30 minutes. Delicious! Gradually mix in 2 cups bread flour, the gluten, and 1 cup whole wheat flour ( or 1 cup of your mixed flours). Looking forward to trying more recipes on your site, MJ! Judy, thank you so much for your question. This has become my favorite breakfast bread. MJ, I love the recipe and can imagine how delicious it tastes. Thanks Zena! Please go through the instructions again to make sure that they are clearer. Even I am a savory breakfast person..but this loaf might change my views soon…, Gorgeous! This is called an Everyday Fruit Bread because it uses the fruits of any season including dried and candied, mixed fruits. Fruit and Nut Yeast Bread is a slightly sweet bread made with your choice of dried/candied fruits and nuts. You are most welcome Judy. I love texture to my bread, just like I have to have ‘stuff’ in my ice cream. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. I have a delightful 3 day holiday with NO plans—-and I hope none develop. Thanks April! I used to buy a really nice one of these back many years ago when I lived in England – you’ve given me a good memory and reminded me of its existence with this post. This bread looks perfect for a breakfast out on the balcony, enjoy it :D!! Hugs, Terra. Set aside. At sea level, bake for 45 minutes at 350° F or until the internal temperature is 190° F. Remove from the oven and let cool 5 minutes. Recipes; Bread; Crusty bread; No-Knead Harvest Bread. A bowl of miso sounds pretty good as well. I have been itching to make homemade bread, maybe I need to this weekend! Print Recipe… Everyone seems to be making bread lately. Dissolve the yeast in the warm water. And yes, this is a high altitude recipe so it will work in Los Alamos. Sorry for the delay in replying but B and I just got back from a week in Abiquiu where we stayed off the computers. Combine the dried fruit and soak in hot water for about 15-20 minutes. I added cardamom and a bit of cinnamon, and increased the dried fruit (tart cherries and apricots) to 1 1/2 cups – delicious with coffee this morning. Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Total time: 3 hours 40 mins. So you are helping me clean up the instructions for the next i! Flours has become my favorite for bread on what you mean about opening to... 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