Dried Fruit Yeast Bread Food

DRIED FRUIT AND CINNAMON BATTER BREAD

Steps:

• Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix 2 cups of the flour, the granulated sugar, salt, cinnamon and yeast. Add water, butter and egg. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in dried fruit and remaining 1 cup flour to make a stiff batter.
• Spread batter in pan; pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
• Heat oven to 375°F. Remove plastic wrap. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan and place top side up on cooling rack. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over top of loaf.

FRUIT & NUT BREAD

Steps:

• Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.

FRESH FRUIT BREAD

Steps:

• Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
• Carefully fold in fruit.
• Pour into two prepared bread pans and bake at 350° for one hour.
• This recipe may be doubled.
• Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
• Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.

HARVEST FRUIT BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.

WALNUT BREAD

Steps:

• To make glaze: Using a food processor, process egg and 1/2 teaspoon salt with steel knife for 2 seconds.
• Remove and set aside but do not clean work bowl before proceeding.
• To make bread: Grease or oil large bowl and set aside.
• Combine water, brown sugar and yeast in measuring cup stirring to blend.
• Let stand until foamy (10 minutes).
• Using a food processor with steel knife in the same workbowl, combine 2-1/2 cups bread flour, whole wheat flour, oil and salt.
• While machine is running pour yeast mixture through feed tube and blend (40 seconds or until dough cleans inside of bowl).
• *Ifdough is too wet add reserved 1/2 cup flour to bowl (1 tablespoon at a time until it looks uniformly moiste and elastic).
• Push dough down onto the blade and add walnuts.
• Mix 10 seconds.
• Do not overprocess.
• Transfer dough to plastic bag and press loose walnuts into dough.
• Shape dough into ball and transfer to oiled bowl, turning to coat.
• Cover bowl with damp towel or plastic wrap.
• Let rise until doubled (1 hour).
• Grease large baking sheet.
• Punch dough down.
• Turn out onto floured bread board.
• Shape dough into smooth ball.
• Cover with plastic wrap.
• Let rise until doubled (40 minutes).
• Preheat oven to 400-degrees F.
• Slash top of dough twice to make an"x" and brush with glaze.
• Bake 35-45 minutes or until bread is brown and sounds hollow when thumped.