In the bowl of your electric stand mixer, fitted with the dough hook, place the flours,
yeast, sugar, ground cinnamon, and salt. Stir to combine. Then add the milk, butter,
and egg. Knead the dough on 1st speed for
four minutes. Increase your mixer speed to 2nd speed and continue to knead the
dough for about 4 to 6 minutes or until the dough is smooth, elastic,
and not too sticky.
Place the dough in
a lightly oiled bowl, turning the dough once, so the top is lightly oiled.
Cover with plastic wrap and
let rise at room temperature (about 75 degrees F) (24 degrees C) until almost
doubled in size (about 1 1/2 hours).
the dried fruit in a bowl and cover with warm water. Let sit about 10 to 15
minutes or until the fruit is soft. Drain and pat dry. Add the candied peel.
You will need a 8 1/2 x 4 1/2 x
inch (21.5 x 11.5 x 10 cm) loaf pan. Lightly grease the pan with a flavorless
oil or spray with a non stick vegetable spray.
When the dough has
doubled in size, place on a lightly floured surface and form into a rectangle.
Sprinkle the dried fruit and candied peel on the surface of the dough and lightly knead until the
fruit is incorporated into the dough. Form the dough into a rectangle. Take the
short edge of the rectangle and fold the dough lengthwise into thirds, like
you're folding a letter. Make sure the edges of the dough are straight and even.
(See video for demonstration.) Turn the dough over so the seam is now
underneath. Then with the palms of your hands, gently roll the dough back and
forth until it's the length of your loaf pan. Place the log of dough into your
pan, seam side down. (The dough should fill the pan about half full.) Cover pan
with plastic wrap that has been lightly oiled, or sprayed with a non stick
vegetable spray, and let proof at room temperature for about 1 hour or until the
dough rises almost to the rim of your loaf pan.
Preheat your oven to 375
degrees F (190 degrees C).
In a small bowl, whisk the egg yolk with the cream.
When your bread is ready to
bake, remove the plastic wrap and, with a pastry brush, brush the top of the
bread with the egg wash. Bake for about 30 - 35
minutes or until your bread is golden brown. About halfway through baking
turn your pan front to back to promote even baking. If you tap the bottom of the
bread it will sound hollow. Remove from oven and place on a wire rack to cool
for a couple of minutes. (Using a probe thermometer the internal temperature of
the bread should read about 195 F (91 C)). Then remove the bread from the pan,
placing the bread top side up on a wire rack. Let cool completely before
cutting. Well wrapped, the bread can be stored at room temperature about 3 to 4
days, or it can be frozen.
Makes one loaf.
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