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
five minutes. Increase your mixer speed to 2nd speed and continue to knead the
dough for about 7 to 10 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).
Meanwhile, place 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
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).
Egg Wash: 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 -
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.
1 1/3 cups
(175 grams) unbleached all
1 cup (130 grams)
unbleached bread flour
teaspoons (5 grams) SAF Gold Instant Yeast (Can also use one - 1/4 ounce package
(7 grams) active dry
yeast. See head note
(25 grams) granulated white sugar
teaspoon ground cinnamon (optional)
teaspoon (4 grams) kosher salt
cup minus 1 tablespoon (150 ml/grams) milk, at room temperature
4 tablespoons (55 grams) unsalted
egg (50 grams), at room temperature
1 cup (150
grams) dried fruits (dark or golden raisins, currants, and/or dried
cranberries or cherries)
tablespoons (25 grams) candied lemon or orange peel
1 large (17 grams) egg yolk,
at room temperature
1 tablespoon cream or milk
for Demonstration Video