Fruit Yeast Bread Food

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.

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.

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 BREAD

Steps:

• Weigh out all the Ingriedients, you have to make sure it is exact or the bread could go wrong.
• Mix the flour, mixed fruit and salt together. Dissolve the yeast in the warm water. ** with the mixed fruit I just measured this by eye as some people like loads of fruit and other just a small amount. I would say I out about 200-300g in mine. **
• Once the yeast is completely dissolved in warm water, slowly pour into the flour mix, and stir with a spatula or wooden spoon.
• As you gradually pour the water in the mix will start to stick together you may need a little less or more water. If the dough is too sticky stop adding water and add just a sprinkling of flour.
• Take the dough out and knead for 5-10mins it should be of an elasticity consistence and not too dry and not too wet. It should not stick to your work surface, if this happens keep kneading.
• Once kneaded place back in the bowl and cover with a cloth and leave to rise in a warm place, for around 20mins. Whilst this is happening grease the tin of your choice with a small amount of oil or butter.
• Once risen take the dough out and knead again. Knocking all the air out. I chose a ringed tin for my bread so I cut the bread into small sections and rolled into balls and placed in the tin. You can use and shape tin you like or just a baking try is fine. Sprinkle rolled oats over the top
• Leave to rise for another 20mins to half an hour placing a tea towel over the top and spray it with water to keep a crust from forming on the bread while rising. After 20mins place in an oven preheated of 200c
• Leave the bread for 30mins then check on it, if it is still springy leave in for a further 10mins, after take out and tip the bread out of the tin, place back in the oven at 150c to cook underneath side.
• After 20mins check the bread tapping the bottom and if you get a hollow sound it's done. Turn the bread over and place the tea towel back on top spraying with water again, this keeps a crust on the bread. Once cooled you r ready to eat your bread

CANDIED FRUIT BREAD

Steps:

• In a large bowl, combine flour, sugar, spices, salt, lemon zest, yeast and butter. Add warm milk and egg yolks. Mix or knead the dough into a smooth ball until dough is no longer sticky. Cover with a clean kitchen towel and let rise in a warm spot until doubled in volume, about 1 hour.
• Punch down the dough and transfer it to a lightly floured work surface. Flatten out the dough and knead and fold the orange rind, candied fruit, raisins and cherries into the dough.
• Form the dough into a ball. Grease a panettone pan or a paper mold with butter and dust lightly with flour. Transfer dough to prepared pan, cover with a clean kitchen towel and let rest for 30 minutes.
• Preheat oven to 350º F.
• Brush the top of the panettone with melted butter. Bake for 45 to 50 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve.

FRUIT LOAF

Steps:

• Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
• 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.

FRUIT YEAST BREAD

Steps:

• 1. Make your bread dough. Let it rise till double in size. Punch it down. Soak your dried fruit a wee bit or don't..doesn't really matter. It's good both ways. Roll dough out not too thin. Spread a little bit of butter, sprinkle some sugar, and spread the dried fruit evenly. Roll up and tighten ends. Lightly butter a loaf pan. Put the dough in and let it raise till double in size.
• 2. Bake 350* until golden brown or until bread test says it done.
• 3. Turn out on rack on it's side to cool. Dust with powdered sugar or drizzle a glaze on top. Serve with cream cheese, plain, clotted cream or devonshire cream. This also makes a wonderful bread pudding.
• 4. I'd give you my bread recipe, but somehow saying 6 hand fulls of flour (more or less), 2 thick slices of butter, 1 cake yeast, sugar, salt, scolded milk or half and half just isn't going to cut it for most. One day I will have to measure it all out. The one I posted for the Pirukad is close. That one I measured out.

SCHNITZBRODT (GERMAN FRUIT BREAD)

Steps:

• Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
• Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
• Chop or cut up fruit.
• Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
• Add milk.
• Add 1 ½ C flour to make a sponge and set aside until bubbles break on top.
• Cream butter in a large mixing bowl.
• Add 1 C sugar and cream well.
• Mix in beaten eggs.
• Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
• Beat in 3 cups flour.
• Divide dough into fourths.
• Take out ¼ of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
• Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
• Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
• Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
• Cover and let rise until double.
• Bake at 400° for 10 minutes, reduce heat to 350° and bake 45 minutes longer or until done.