Fruit And Nut Breakfast Bread Food

NUT AND FRUIT BREAD

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

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.

BREAKFAST FRUIT BREAD

Steps:

• Place all ingredients, except nuts and fruit, in bread pan in order listed. Select dough only setting. During the cycle, check your dough consistency. Dough should form a nice, elastic ball. If dough appears too moist, add additional flour, a tablespoon @ a time. If dough appears too dry, add warm water, a tablespoon @ a time.
• Add fruit and nuts when add in signal sounds. If your machine does not have an add in signal, add after 15 minutes of dough cycle.
• When dough cycle is complete, remove dough from pan and turn out on a lightly floured board. Form dough into an oval, cover w/ towel or plastic wrap and let rest 10 minutes.
• After resting, turn dough bottom side up and press to flatten. Shape dough into loaf and place on baking sheet that has been prepared w/ butter or cooking spray. Cover w/ plastic wrap and place in warm spot to rise; 30 minutes or until doubled in size.
• After rising, slash the loaf w/ a very sharp knife, making three 1/2 inch deep diagonal slashes. Bake in 350 degrees F. preheated oven for 25 to 30 minutes or until loaf sounds hollow when tapped. Remove from oven and place on cooling rack. Let loaf cool for @ least 30 minutes before cutting. YUM! Enjoy with a cup of coffee.
• NOTE: I use my oven for rising all my breads. Turn oven on for about a minute and then turn off. This will slightly warm your oven, making it a great environment for rising. Once in oven, your loaf will also be protected from drafts.

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Steps:

• Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
• Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
• Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.