Saturday, April 16, 2011

Fruit and Nut Bread

This bread is filled with raisins, blueberry, apricot and pecan.  Infused with orange zest. Toast or eaten as it is with some butter is delicious and scrumptious.

Source: The Australian Woman's Weekly


1 pkt yeast / 2 tsp
1/4 cup sugar
2 tbsp warm water
2/3 cup warm milk
1 cup flour
1 egg, lightly beaten
2 tsp grated orange rind
2 cups plain flour, extra
1 tsp salt
1/2 tsp ground cinnamon
100g butter, softened
1/4 cup sultanas
1/4 cup raisin
1/4 cup dried blueberries/apricots
1/4 cup pecan/walnut
1 egg yol
1 tbsp sugar, for sprinkling
1/2 tsp ground cinnamon, for sprinkling


Grease a 9 x 5 in loaf pan. Combine yeast with warm water and milk. Add 2 tsp of sugar, whisk until yeast dissolve, add in the 1 cup flour and warm milk. Cover and set aside to ferment for about 30 minutes or until frothy.

Stir in egg and rind then sifted extra flour, salt, cinnamon, and remaining sugar. Stir in butter, fruit and nut.
Turn dough onto floured surface and knead until smooth. Place dough into greased bowl, cover and stand in warm place about 1 1/2 hour or until doubled in size.

Turn dough onto floured surface, knead until smooth, place into prepared pan.  Cover loosely and stand in warm place until risen slightly. Remove cover and brush dough with egg yolk and sprinkle extra sugar and cinnamon.  bake in moderately hot oven for about 35 - 40 minutes.  Check for doneness by tapping the underneath of the bread and it should hollow.

Turn to wire rack to cool completely.

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