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Newest Video Recipe - Fruit Bread

 

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This enriched Fruit Bread has a beautiful golden brown crust with a wonderfully soft and tender crumb. It is lightly spiced with ground cinnamon and contains dried fruit (raisins, currants, and/or dried cranberries) and candied lemon and/or orange peel. While often served during the holidays, I like this bread year round. Eat it plain or buttered. Also very good toasted served with butter and maybe a slice of sharp cheddar cheese.

As far as ingredients go, we are using unbleached bread flour and unbleached all purpose flour. Bread flour has a higher protein content than All Purpose Flour which gives the bread a nice chewy texture. For the yeast, I like to use SAF Gold instant yeast #ad. This type of yeast gives a good rise and it doesn't need to be proofed. If using active dry yeast you will need to activate it before adding it to the batter. Do this by warming the milk in the recipe until lukewarm (about 100 degrees F or 38 degrees C). Stir in the yeast and set aside for about 5 to 10 minutes or until foamy and then add it to the batter along with the egg and butter. Sometimes it can be difficult to find candied peel so just substitute with more currants, raisins, dried cranberries and/or cherries. 

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Stephanie Jaworski

 

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