Fruit-Nut Bread Recipe

Origin: European      Period: Traditional

This is a classic recipe for a basic fruited bread. This is based on this site's recipe for a Basic White Bread; the base recipe on which almost all other white bread variants (such as French Bread) are based.

Ingredients

60ml warm water (40.5°C for dry yeast)
480ml scalded milk (cool to 35–40.5°C)
15g yeast (active dry)
2 tbsps melted butter or shortening
2 tbsps salt
2 tbsps white sugar
1.4kg plain flour
200g chopped mixed fruit or chopped raisins
200g chopped mixed nuts
100g icing sugar

Fruit-Nut Bread Preparation:

Method:

Add the water to a bowl then stir-in the yeast until dissolved. Now add the scalded and cooled milk then the melted butter, salt and sugar. Stir to thoroughly mix the ingredients then begin adding the flour 200g at a time. Add 4 batches of flour and beat until the dough is smooth and elastic (you may need several goes at this, if you become tired). Finally mix-in the remaining flour a little at a time until you have a stiff dough.

Sprinkle about 100g flour on a board trip the dough onto this and dust its surface with flour. With well-floured hands fold the dough towards you with your fingers. Then push firmly away with the heel of your hands. Add more flour to board as it kneads into the dough, until the dough no longer sticks. The kneading process is complete when you have a non-sticking dough that's smooth and sitting (ie holds its shape). Transfer this dough to a well-greased bowl and lightly grease the top. Cover the bowl and set aside in a warm place to raise. Allow the dough to raise until it almost doubles in size (about 90 minutes). Test the dough by inserting two fingers into the risen dough (about 0.8cm deep). If the indentation remains, the dough is ready to shape.

Knock the dough back and squeeze out any large air bubbles with your hands before shaping into a smooth ball. Flatten this ball out then add the frout and nuts. Knead the dough to thoroughly incorporate these additional ingredients then roll the dough back into a ball. Grasp the centre of the dough ball and squeeze so that you divide the dough into two equal portions. Form each loaf by squeezing the dough to press out any air bubbles, then shape into smooth ovals. Turn the dough over in one hand and with the other hand pinch a seam in the centre. Turn the ends over to seal.

Put the shaped loaves in greased pans with the seams on the bottom. Cover and set aside in a warm place to raise until almost doubled in size. Transfer to an oven pre-heated to 190°C and bake until the bread is nicely browned and just starting to pull away from the sides of the tin (about 45 minutes). Remove from the oven, turn the loaves out onto wire racks and immediately glaze with a mix of 100g icing sugar mixed with 2 tbsp water. And allow to cool completely before slicing or storing.

Read: Recipe Articles and Reviews

More European recipes...

More recipes for breads, cakes and pastries...

More Traditional recipes...

More recipes for Cakes...

More recipes for Bread...

More recipes for Fruit...

More recipes for Nuts...

More Baking recipes...

More breakfast recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary