In fact, I detest fruit cake of most sorts. Glad you made it and more importantly, enjoyed it. Get Started - 100% free to try - join in 30 seconds Haha! However, this is even made using tea! Add majority of 500ml of very warm water (200ml boiling, 300ml cold) and 2 teaspoons of oil. 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”. Your email address will not be published. It’s so easy to skip breakfast, isn’t it? Blend in milk. Roll out or flatten the dough into a rectangular shape about the same width as the loaf pan, about 1 cm/0.5 inch thick. Place the flour, salt, and lemon zest in the bowl of a stand mixer or in a large mixing bowl. I used just raisins, no candied peel and I definitely went with ground cardamom (and orange zest). 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. I wish I could have the same! 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. What a stunning post ! So glad you enjoyed this fruit loaf recipe! It’s a perfect treat with your tea/coffee. Shape the dough into a ball and place it in the bowl. It was quite fun to make, given how easy the recipe was . Capture memories. Meanwhile, soak the raisins and dried apricots in some hot water. 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. Add the sugar and then the beaten eggs. But overall, a great base recipe to follow. * With instant yeast, you can add it directly to the flour mixture without having to activate it first. A post shared by Simply No Knead (@simplynoknead_breadmaking) on Apr 30, 2020 at 5:10pm PDT, 600grams(or 31/3 metric cups) No Knead Untreated Bread Flour Place the dough in the pan with the seam-side down. Did you activate your yeast first and did the mixture froth like that shown in the photos? But you’ve given me the idea of perhaps making this fruit bread and freezing it in slices, ready to toast. It’s made my day..I love to always READ you.And today’s reading made me realize how we women folks miss this fabulous meal of the Day ! Hi Laraine, Sorry to hear that your fruit loaf did not work out. This mention of hot cross buns has me craving some all of a sudden! 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!!! Thank you for such an easy recipe – the step by step photos were very helpful. I like the photo of the risen dough too. I love your ingredients shot and the little cups that holds the items. Thank you! 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. Ooh, an Indian-inspired breakfast would also have me hopping out of bed pronto! 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. I added the fruit and attempted to prove again but no change. Add raisins and candied fruit at the fruit/nut beep or 5 to 10 minutes before the last kneading cycle ends. I’ve made it a few times and added different dried fruits and more ground spices. I love fruit toast and your adaptation of this recipe looks lovely! I find it to be a good blue-print for fruit loaf which you can customise to your liking. Once the dough has doubled in size, use your hands to punch it and knock it back. Create a well in the centre. , Thanks Jo! I will be making this fruit loaf very often. 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. Yeah … I really miss raisin toast too ? * For Swiss readers, I use Zopfmehl (or farine pour tresse) when making bread and enriched dough. Grease and base line a 900g/2lb When I came across this recipe for Fruit Loaf in Warm Bread and Honey Cake by Gaitri Pagrach-Chandra, I knew I had to try it because, quite frankly, I couldn’t remember the last time I had had toasted fruit bread for breakfast. If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast. The result was a surprisingly easy-to-make fruit loaf which was wonderfully delicious. You’re so right, breakfast is such an important meal and one people completely overlook. of the yeast, the temperature of the room etc, not to mention humidity and it all affects the bread. Place the rolled up dough into the pan, with the seam-side facing down. I wonder if that’s why she left out timings. Thanks for the recipe, i follow it and my first time white bread which is fluffy, i baked for 20 minutes only instead of 30 minutes! Hi Sharon, It’s always best to work with fresh ingredients, so if your yeast was old, that would prevent the loaf from rising and, hence, why you might have had a dense loaf. I have an obsession with kitchenware and, thankfully, they’re getting a bit of use now as props in my photos . To be honest, I felt a bit in the dark with the lack of timing in this recipe. Add fruit cocktail and nuts; mix well. Even when we are aware of the magic it brings…You are absolutely right. For fresh yeast, I recommend referring to this guide here: https://www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706 I hope this helps! This is a very simple fruit loaf – think white bread studded with dried fruit. The bread can be served warm, or wrapped in a tea towel and sliced over the next few days. Hi Jody! It will fill … . Thanks for the tip! You could most definitely substitute the white flour in this recipe for wholemeal or whole wheat. This recipe makes 2 loaves in our 500 Gram Loaf Tins or 1 Loaf in a 700gm Tin Great recipe. 2. Melt the butter in a small saucepan, and leave to cool slightly. But fruit bread seems to be something quite different for me, provided that it is not too dense with dried fruit. thanks, You were smart to make two loaves! Well, not the sort that Aussies are used to anyway. I love breakfast so much, but as you, at work-days, I also value more sleep a little more. How about you? * For the first proof: place the dough in a large bowl, cover the bowl, and place it in the fridge overnight. 1 rounded tablespoon For more bread recipes with step-by-step photos, you might also like: An easy and delicious recipe for Fruit Loaf with step-by-step photos. This fruit loaf looks absolutely gorgeous – I’d happily eat it for breakfast or smothered in butter for afternoon tea . This will take about. Hold the mixed peel though! Oh thank you! But I’ve found that it’s the ‘state’ of the dough that counts more than the time really. As my parents ran a bakery when I was a child, there was always a loaf of fresh bread at home at breakfast, still warm from the oven which my mother would bring home after her early morning shift, in time to drop me off for the bus to school. 5. And the loaf,It’s just PERFECT ! It’s like pillow magic! I am of the same opinion: breakfast is the best meal of the day. 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! Turn your dough over so it’s covered in flour. Transfer the dough to a lightly floured surface. But still my dough did not double in size. But you are right that there are many variables to take into consideration. Lightly grease a loaf pan. Grate in the lemon zest. A Fruit Loaf Recipe That Beats All The Other Fruit Breads And Fruit Loaves - In my opinion anyway! we are adding chocolate! But this really hits the spot and fulfils that craving. 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. Find easy to make recipes and browse photos, reviews, tips and more. I do hope you get time to give some more recipes a go but that’s a debatable at present lol! 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. I think I might have to give this recipe a go later in the week seeing as I’m on holidays. If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. You can also spice up the bread with some ground cinnamon and/or ground cardamon. Happy Monday , Hi Manu! To bake the fruit loaf Preheat the oven to 200°C (400°F) (without fan). 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). And my favourite photo of this post is the 2nd last one , Hi Anna! Coop used to sell a nice fruit loaf in their bakery section which was great for toasting, but it lacked the spices you normally get with raisin toast back in Australia. I wish I were more of a breakfast person. I love that this recipe lends itself well to many variations. Hi Susan, I have only made this Fruit Loaf using instant yeast. Bring the outside edge to the middle giving it alittle press to expel any carbon dioxide that’s built up. 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!). Cover the dough with a clean tea towel and leave the pan in a warm place for about. 2 Teaspoons salt I made this fruit loaf twice this weekend and I love the recipe! 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! Thanks for popping by! Cover with cling film and allow to double in size. 5 Cumberland Drive I don’t normally like dried fruit. Trusted fruit bread recipes from Betty Crocker. I never knew that … I really ought to try it! Thank you! So I’ve included my own timings in the recipe above, just in case it is helpful to others who are not so familiar when working with bread and yeast. Thanks for trying out this recipe! Next time, I will add more spices but it this is a good base recipe to work from. Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry … Preheat the oven to 200°C/400°F. I suppose I can be, depending on the food! What a gorgeous post! You sound so virtuous to have homemade bread everyday! I think it might be time! Preheat oven to 210°C Conventional or 190°C Fan Forced. Every morning I just throw my still frozen slices in the toaster and voila, delicious breakfast in seconds! The next morning, let the dough come to room temperature before baking as per the recipe. Irish brack is a traditional fruit loaf where the fruit is soaked in sweet tea before making a quick bread. If this fruit loaf was my first ever attempt at making bread, I think I would have found it really difficult. * 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. If you have an automatic fruit hopper this will happen automatically. Perfect at breakfast, whether served warm or toasted. Friday 8.30am-2.30pm, COPYRIGHT © SIMPLY NO KNEAD | PRIVACY POLICY & DISCLAIMER. Add water and stir to form a sticky dough. Web: https://snk.com.au, Visit our shop at: Don't wait for an Irish holiday to enjoy this amazing bread. Dried fruit bread loaf recipe. Fruit cake. Breads stuffed full of fruit like this are one of my favorite breakfasts too. If you are making this Fruit Loaf for breakfast, it is delicious served warm from the oven with a generous spread of butter. Excellent recipe! I agree, breakfast is also my favorite meal. This is the perfect recipe to do whilst on holidays. 17 delicious loaf tin recipes (that aren’t banana bread) The traditional 2lb baking container isn’t just for using up fruit – you can create everything from paté to panna cotta. Enjoy your fruit loaves! Add the lightly beaten egg, pour in most of the water(dissolve malt in boiling water then add in the cold to make up 500ml) and all the oil and mix thoroughly, add enough of the remaining water to make a moist, stiff dough. After baking the bread in a covered pot at 425ºF for 30 minutes and then for another 10 to 15 minutes without the lid, your loaf should have a nice brown crust and should be completely baked … RECIPE CREDIT Recipe adapted from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. Usually, she explains texture or describes the outcome needed as a guide. Add the melted butter, yeast mixture and egg. 4. Hi! YUM! This should take about 6-8 minutes using the stand mixer, or a bit longer if you are doing this by hand. Thank you for this recipe. You are right, this book is an absolute winner, thanks to Caroline for bringing this our notice. If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished. OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. Learn how your comment data is processed. Electric … 220oC Gas … 215oC Fan Forced … 200oC, Phone: 03 9786 0266 . This is the perfect breakfast for me! Comments: A spicy raisin bread made in a bread machine. The second time, I added more ground cinnamon and more dried fruit. Not sure where I went wrong. I reduced the raisins and added more apricots. Now you’re ready to shape your dough. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked … Leave the loaf to rise again until it has reached the top of the pan. (If you are using, Mix everything together until the dough is smooth. Oh yes – the little people are going to love this. And I fondly remember the chocolate hot cross buns from Brumby’s … mmmm …, Oooooh lovely pics Thanh. I can’t wait to experiment more. Drain the dried fruit thoroughly and pat it dry with some kitchen paper before adding to the dough later. Flour your bench or board. You are perhaps a more instinctual baker than others . 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. If I feel fancy, I will replace the butter and cenovis with slices of avocado, a poached egg and a drizzle of balsamic vinegar..very delicious too. For me, it’s the most satisfying type of baking. Set for a 1.5-pound loaf, and the either the Fruit and Nut setting of the basic white setting if you don’t have a fruit and nut setting. Sprinkle the dried fruit over the dough, and knead the dried fruit into the dough. Looking for fruit bread recipes? Learn how to cook great Dried fruit bread loaf . So a perfect recipe to try when you are on holidays , Thank you! Remove cling film. Looks wonderful! Fax: 03 9786 1123 Add majority of 500ml of very warm water (200ml boiling, 300ml cold) and 2 teaspoons of oil. I just ADORE your stages shots, you really do have a knack for it and the perfect background! Keep Recipes. 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. https://www.yummly.com/recipes/fruit-loaf-for-bread-machine I look forward to it the moment I fall asleep at night. I wish I could be as diligent, although my husband and I go through a loaf per day. Press Start. Lightly grease a large bowl with some butter or vegetable oil. The result was an almost hot cross bun effect and I am kicking myself for not trying it sooner. 3 hours 5 min. It seems people either love it…or hate it. Likewise, I knew that dough would require roughly an hour or so to double in size. Please could you advise me how to use fresh yeast in this recipe and the quantity required? He says to get the oven on full whack before you start making the dough. The rising loaf looks perfect, so smoooooth! This easy and delicious Fruit Loaf is perfect at breakfast, whether served warm or toasted. Mix all the dry ingredients together including the fruit and make a well. 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. To follow butter in a warm place for about 30 minutes, drain the dried fruit loaf... Whether served warm or toasted so put the kettle on and make an strong. Of time to enjoy homemade bread everyday dough has doubled in size adding! She explains texture or describes the outcome needed as a guide again it... My photos you played around with the seam-side facing down the magic brings…You... 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