If only they knew that Vegemite tastes better 😉 And I’m intrigued that you prefer Cenovis over Marmite! My first success fluffy bread as compared to others i made with tesco breadmaker which is too hard to pull! Step 3 Bake in greased 4 1/2 x 8 … To bake the fruit loaf Preheat the oven to 200°C (400°F) (without fan). If kneading by hand, mix all the ingredients together, with the exception of the fruit, which can be added a few minutes prior to finishing kneading. 😉. You can go back to this later in your Diabetes and Me Close. That’s great to hear that this fruit bread recipe worked well for you! This mention of hot cross buns has me craving some all of a sudden! Cover the bowl with a clean tea towel and set it aside somewhere warm for about. DIFFERENT TYPES OF YEAST * Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). This will take about. Hi! I wish I could have the same! Date Loaf (11) Stollen (10) Banana Bread (76) See all 3 collections. I also took a photo once I punched back the dough, but it didn’t look too pretty then 😉, I have a fairly lengthy list of things to make from this book … hopefully I will get around to it soon! 3. I just made this this week Thanh and I’m smitten, as is hubby. Preheat the oven to 180ºC (gas mark 4). Thebread was moist and soft. Mixing the dough. I love your ingredients shot and the little cups that holds the items. Holiday baking extravaganza with my 10 year old…. baking sheet before Simply delicious. RECIPE CREDIT Recipe adapted from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. This is a very simple fruit loaf – think white bread studded with dried fruit. Cover the loaf pan with a clean tea towel, and place the pan somewhere warm for about 45 minutes, or until the dough has doubled in size. Use a dough hook to give everything a good mix, and knead lightly until you have a soft and smooth dough. It sounds like there was something wrong with your yeast. VARIATIONS I like my fruit bread with more bread to dried fruit ratio, so I reduced the quantities of dried fruit in this recipe and restricted it to only raisins and dried apricots the first time I made it. Sorry, I’ve never tried this recipe without egg or with an egg substitute. Use a spoon to add enough water to make a soft dough. olive oil, mixed spice, berry, salt, yeast, flour, apple cider vinegar and 8 more. Place the flour, salt, and lemon zest in the bowl of a stand mixer or in a large mixing bowl. This easy and delicious Fruit Loaf is perfect at breakfast, whether served warm or toasted. Hi Cat, Glad to hear that you enjoyed this fruit loaf recipe! Strong white flour contains more protein, which helps to create more gluten in the dough, giving bread that wonderful elastic texture when baked. Recipes; Quick fruit bread Save for later Page saved! I hope this helps. I’m also a big fan of bread 🙂 Whilst I like nearly all types of bread, I have a soft spot for crusty baguette … if I ever get my hands on one which is fresh from the oven, it takes a lot of willpower to not eat it right away! Likewise, I knew that dough would require roughly an hour or so to double in size. I’m looking forward to Christmas when the shops here are filled with an assortment of panettone. But overall, a great base recipe to follow. Shape the dough into an oblong or round and place in a lightly … Made with wholemeal flour, bran, brown sugar and mixed fruit, this bran loaf is tasty and heart healthy. Allow to cool for a few minutes then stir in flour and spices and baking soda. Pour into prepared tin and poke any fruit peeking out at the top into the mixture. Christmas Fruit Loaf (Bread Machine Recipe) La Cocina de Babel strong flour, powdered sugar, orange, powdered milk, lard, mixed spice and 8 more Fruit Loaf The Fare Sage I’m not a fan of mixed peel either! thanks, You were smart to make two loaves! Instructions. But given it’s simplicity, it lends itself well to any personal variations which you desire. The perfect quick bread for breakfast or as an afternoon tea time snack! To find out what personal data we collect and how we use it, please read our. Guide to the symbols. Indeed, holidays mean more time to linger in the kitchen and this fruit loaf is a real treat to make for breakfast the next day. The next morning, let the dough come to room temperature before proceeding with the rest of the recipe. It can be found in all Coop and Migros stores (most have at least the tube version, bigger stores also carry the small tub version which I prefer since it lasts me a lot longer and costs less). It obviously is not one I would toast as it remains rather moist from the alcohol 🙂 But I think I love toasted panettone because, yes, it does remind of toasted fruit bread too. It’s so tasty! I suppose breads are very much a product of the environment. Set the mixture aside for about 5 minutes until it becomes frothy. Add raisins and candied fruit at the fruit/nut beep or 5 to 10 minutes before the last kneading cycle ends. Loaf Bread Tastes Spicy. Absolutely lovely. A great base recipe and you can add different types of dried fruits and spices. Mix the flour, mixed fruit and salt together. I tend to skip breakfast when I’m feeling lazy or just busy but now I’m making smoothies and I make granola bars so that I can have a quick snack. Ooh, an Indian-inspired breakfast would also have me hopping out of bed pronto! Hmmm, I haven’t considered that point before! Best fruit loaf that I have ever made! Well, not the sort that Aussies are used to anyway. How about you? Yum! Measure the water into a fairly large pot and turn it on to heat, but don't let it boil vigorously before you add the dried fruit, etc. Growing up in Australia, a typical breakfast for me before heading to school was either a bowl of Weetbix, some toast smeared with butter and Vegemite, or some toasted fruit bread with a generous slather of butter and perhaps some Orange Marmalade. This British fruit loaf is always a success! Hi Fiona, That’s great to hear! Then add sifted flour, bicarbonate of soda and spices and mix until well combined. Kletzenbrot Recipe – Austrian Christmas Fruit Loaf My childhood memories of Kletzenbrot, an Austrian Christmas fruit bread, are somewhat limited as I was never a huge fan. I went for the bake, hoping it would be ok. All I got was a stodgy inside, the middle on the outside was sunken. In such a short time, breakfast went from being non-existent for me during the week to my favourite meal 🙂, I like it!!! I made a taste comparison with the British version (Marmite) and Cenovis was the clear winner 🙂 Not sure how different it is from Vegemite but you should definitely try it. Learn how your comment data is processed. The thing is if she mentioned an hour, but it takes upto two in your kitchen, it’s a panic striken extra hour lol! Fruit Loaf recipe with step-by-step photos. The Kletzenbrot (which translates as ‘dried pear bread’) I was typically presented with was always just a little bit too full on for me, too fruit … Happy Monday 😉, Hi Manu! But you are right that there are many variables to take into consideration. In the absence of knowing this, it could take much longer for a dough to rise in one kitchen compared to another. I love how you make your own bread once a week. I don’t like too much dried fruit in my fruit bread, so I have reduced the amount of dried fruit from the original recipe. (Use some tangy fruit for best flavour). sugar, salt, walnuts, vanilla extract, all-purpose flour, eggs and 7 more. Soak the tea bag in 300ml boiling water and steep for 5 mins. In fact, I detest fruit cake of most sorts. If this fruit loaf was my first ever attempt at making bread, I think I would have found it really difficult. In terms of dried fruit, the original recipe calls for: 100 g / 3 1/2 oz currants 55 g / 2 oz sultanas (golden raisins) 2 tablespoons dried cranberries 1 tablespoon candied orange peel. Use … Hey, likewise, I’m on here for daily inspiration too! Remove from the element and leave to cool. Hold the mixed peel though! I love the step by step shots, really classy and such a good idea. Shape the dough into a ball and place it in the bowl. Yes, you can do an overnight rise in the fridge. 2 Turn dough onto a lightly floured surface. I think once you get the hang of working with yeast, it’s all rather simple. Mum's Fruit Loaf Tinned Tomatoes. I love fruit in my bread, well I love any kind of bread, I could live in a house made of bread 🙂. WBHC is filled with such easy-to-work-with doughs so if anyone is worried or nervous about yeast, it would be the recipes from this book that I would recommend. If you have a digital thermometer, the bread is cooked if the internal reading is 85°C/185°F. Use the same basic dough to make Chelsea buns and Hot cross buns - see 'Goes well with' recipes. Well live vicariously, for the moment 🙂 Richard Bertinet says the same and has a good, if perhaps wasteful tip (depending on how you use it). You allude to a good point … if breakfast is one’s favourite meal of the day, it makes getting out of bed in the morning much easier 🙂. So a perfect recipe to try when you are on holidays 🙂, Thank you! The next morning, let the dough come to room temperature before proceeding with the rest of the recipe. Just like my mother-in-law used to make. Recipe spinner It’s like pillow magic! This is the perfect recipe to do whilst on holidays. Turn out of tin immediately, and allow to cool. * For the second proof: shape the dough and place it in the loaf pan, cover the loaf pan, and place it in the fridge overnight. You could also add ground cinnamon for a hint of spice and a slight nod to Hot Cross Buns. Good appetite! simplynoknead_breadmaking FRUIT LOAF: PART 1. I find it to be a good blue-print for fruit loaf which you can customise to your liking. Despite being a bread recipe involving yeast, this was a surprisingly easy bread to make. For an overnight rise for the second proof: shape the dough and place it in the loaf pan, cover the loaf pan, and place it in the fridge overnight. 🙁 I followed the recipe, I had to warm in oven as no where to prove. Place the dough in the bowl, cover with a clean tea towel, and leave it somewhere warm for about 1 hour, or until it has doubled in size. I might try this loaf using whole wheat, I’m supposed to stay off white flour and don’t want to miss out all the yummy stuff. this was my first try it was a little solid not very light my yeast isn’t new could that be a reason or something else. Christmas Fruit Loaf (Bread Machine Recipe) La Cocina de Babel. Get one of our Dried fruit bread loaf recipe and prepare delicious and healthy treat for your family or friends. 7. As I mentioned above, I have a serious craving for hot cross buns now! Hi Susan, I have only made this Fruit Loaf using instant yeast. Add 600gm of Tuscany bread mix, 1 tablespoon of active dry yeast, 1 cup of dried fruit, 1 tablespoon of mixed spice, 1 tablespoon of cinnamon and one tablespoon of sugar, mix together. A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day. Add the butter, cut in several pieces, the sugar, syrup, salt and spices, and stir occa… On the second occasion, I added raisins and chopped dried figs. 4. Thank you! I don’t like fruit in my bread but yours looks so nice that I would give it a try (that says a lot for me!). Looking forward to trying more of your recipes. Use plain, lemon, or orange yogurt. The step by step photos were very helpful too. I have an obsession with kitchenware and, thankfully, they’re getting a bit of use now as props in my photos 🙂. Oh that’s really wonderful to hear! I love your photos here – the step by steps you do here are my personal favourite ones of yours. Thank you for such an easy recipe – the step by step photos were very helpful. STEP 2. of the yeast, the temperature of the room etc, not to mention humidity and it all affects the bread. Hello, my name is Thanh!I'm an Aussie living in Switzerland and I love to cook fast and easy meals for my family, using fresh and seasonal ingredients. If you are using dried yeast which needs to be activated first, add the dried yeast and sugar to the warm milk. Top Fruit Bread Recipes. Browse Fruit Bread Collections. I like the new format of how you show each step in pictures! Mix everything together to form a dough – start with a wooden spoon and finish with your hands. I bake one loaf a week (usually on Sunday), slice it, wrap a couple of slices separately in foil and freeze. Add to the bread pan either in this order or the order of ingredients recommended for your machine and select the Fruit and Nut setting, 2-poun loaf and medium crust and hit start. Awesome pictures!! I’m happy to hear that my post gave you a good start to the day 🙂 You so often hear how busy people tend to miss the most important meal of the day, but I never really stopped to think *why* it was the most important meal of the day. Glad you made it and more importantly, enjoyed it. Grease and base line the 1kg loaf tin. 3. 2. Even when we are aware of the magic it brings…You are absolutely right. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. 4.96 from 45 votes Hi Nadia, I’m glad to hear that the recipe worked out for you 🙂 I like a lot of dried apricots in my fruit bread too. Another thought is, if your oven was too hot when you were using it to prove the dough, the heat can also kill the yeast. (especially the risen dough one & the prepared loaf cooling on the rack). Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Drain the dried fruit thoroughly and pat it dry with some kitchen paper before adding to the dough later. Place the loaf pan in the oven for about 30 minutes, or until it is lightly golden and sounds hollow when tapped on the bottom. You can also spice up the bread with some ground cinnamon and/or ground cardamon. Once the dough has doubled in size, use your hands to punch it and knock it back. We, unfortunately, have one of those teeny tiny bar-fridge freezers so we can’t fit a lot in there, but there’s definitely room for sliced bread. As my stepfather is a baker, I’ve always known that bread-making requires a warm room temperature, something which many books don’t mention other than to “let the dough rise in a warm place”. Roll or flatten the dough into a rectangular shape, about the same length as your loaf pan, and about 1 cm or 1/2 inch thick. Otherwise … Remove the fruit loaf to a wire rack and let it cool a bit before slicing. on a flour-dusted If you have an automatic fruit hopper this will happen automatically. Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened. So glad you enjoyed this fruit loaf recipe! Knock the dough back by kneading for a few secs. Sprinkle with dried apricots and figs and use lightly oiled hands to fold it over on itself about 4 times so the fruit is evenly … Serve with subtle pate for a superb starter. ... Fruit Bread 150g/5 oz/1 cup wholemeal flour 350g/12 oz/2⅓ cups strong plain flour 1 tsp instant dried yeast 2 tsp salt 3 tsp mixed spice 150g/5 oz/¾ … You can use any combination of dried fruit that you like or have available as long as it totals 150g. I sometimes slice it before freezing so I can toast a few slices from frozen and keep the rest of the loaf fresh. water, strong flour, lard, butter, orange, cane sugar, salt, mixed spice and 6 more. Make a well in the centre. Thanks for trying out this recipe! I am making more now!!!! The next morning, let the dough come to room temperature before baking as per the recipe. The rising loaf looks perfect, so smoooooth! ... A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. The recipe is an adaptation of the Raisin Bread recipe in The River Cottage Family Cookbook (ISBN 0 340 82636 3). And you are right about how easy it is to make bread. Christmas Fruit Loaf (Bread Machine Recipe) La Cocina de Babel. You have me all curious about Cenovis! I love that this recipe lends itself well to many variations. It goes without saying that Fruit Loaf is delicious toasted, and the following jam recipes would work perfectly here: For a printable recipe, please scroll down. I hope you will give this recipe another try soon! That way, the room heats up to the right temperature (between 20 -24 deg) for proving. we are adding chocolate! I just finished eating some raisin toast and am now finishing the last of my cup of coffee. But once I got into the mindset that it doesn’t have to be a leisurely meal like it might be on the weekends, I realised that it was totally doable during the week. The recipe is a keeper. I do hope you get time to give some more recipes a go but that’s a debatable at present lol! I was always happiest if she came home with a fruit loaf (as well as a croissant or two!). I am of the same opinion: breakfast is the best meal of the day. For an overnight rise for the first proof: place the dough in a large bowl, cover the bowl, and place it in the fridge overnight. What a gorgeous post! Using the all-in-one method, put the flour, butter/margarine, sugar, milk, eggs, fruit and mixed spice into a mixing bowl. Preheat the oven to 200°C/400°F. Cereals are an absolute no-no, but a masala dosa and hot chutney will have me running down the stairs in no time! I reduced the raisins and added more apricots. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. I love breakfast so much, but as you, at work-days, I also value more sleep a little more. 4. Melt the butter in a small saucepan, and leave to cool slightly. The Duivekaater in the recipe took FOUR hours to rise, something she didn’t mention and I’m quite glad she didn’t cos I know I’d be flapping about the kitchen trying to decide to follow instinct or instruction. She is, I think, deliberately unspecific about timing, which I think is an advantage to the home baker, as you have no choice but to lean on instinct. Thanks for the tip! The quality/activeness (is there such a word??) Did you activate your yeast first and did the mixture froth like that shown in the photos? It’s also good soaking the fruit in tea and using mixed spice 1 teaspoon and ½ teaspoon of cinnamon, Hi Anthony, Soaking the dried fruit in tea is a great idea! Knock back the dough by punching it gently, then transfer to a lightly floured surface. YUM! The result was a surprisingly easy-to-make fruit loaf which was wonderfully delicious. However, normal plain flour (or all-purpose flour) works really well here too. 500g strong white bread flour 1 tsp mixed spice Don't wait for an Irish holiday to enjoy this amazing bread… Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is. Learn how to cook great Dried fruit bread loaf . Hi Thanh! I use a fruit soaker and show how to incorporate delicate ingredients into bread making. I agree, breakfast is also my favorite meal. When done, remove any burnt fruit from the top of the loaf, if any. Looks wonderful! I made this fruit loaf twice this weekend and I love the recipe! You are right, this book is an absolute winner, thanks to Caroline for bringing this our notice. 1 Place flour in a bowl with yeast, salt, mixed spice, sugar and half of the dried fruit. The fruit loaf will be difficult to slice while it is still hot or warm, so it is best to let it rest a little. Quick fruit bread. You could most definitely substitute the white flour in this recipe for wholemeal or whole wheat. Serve the Scottish tea bread (or Bara Brith) with a hot cup of tea. Add the melted butter, yeast mixture and egg. Add the weighed fruit, cutting large pieces of dried fruit into pea-sized pieces with dampened kitchen scissors. STEP 1. Bake for 60 to 65 minutes or until a cake tester comes out clean. I tried to solve this at weekend 😛 And this bread sounds nice to do it, the toast reminds me when I toast panettone, it has to be delicious!!! I will be making this fruit loaf very often. Add water and stir to form a sticky dough. Whenever I check on the dough and see that it has risen beautifully, I am first relieved that the yeast is actually active, and then I am in awe because, as you describe, it’s like magic. The bread can be served warm, or wrapped in a tea towel and sliced over the next few days. Enjoy your fruit loaves! 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