Fresh Fruit Bread
From midgelet 14 years agoIngredients
- 1 cup warm water -- (110F) shopping list
- 2/3 cup orange juice shopping list
- 1 package active dried yeast -- 0.25-ounce shopping list
- 1/4 teaspoon honey shopping list
- 6 cups all-purpose flour -- divided shopping list
- 1 cup chopped cranberries shopping list
- 1 ripe banana -- mashed shopping list
- 1 cup grated -- peeled apple shopping list
- 1 cup chopped pecans -- or walnuts shopping list
- 1 tablespoon orange zest shopping list
- 1 tablespoon lemon zest shopping list
- 1/2 cup sugar shopping list
- 1 tablespoon salt -- PLUS shopping list
- 1 teaspoon salt shopping list
- 3 tablespoons unsalted butter -- melted shopping list
- 2 cups whole-wheat bread flour shopping list
How to make it
- In a large bowl, combine the water, juice, yeast and honey.
- Add 2 cups of the all-purpose flour and mix well.
- Cover and let rise in a warm place away from drafts 45 minutes.
- Meanwhile, grease and flour two loaf pans and set aside. In a
- separate bowl, toss together the cranberries, banana, apple, pecans, orange zest, lemon zest, sugar, salt and butter.
- Beat into the risen bread.
- Add the whole-wheat flour and the remaining all-purpose flour one cup at a time.
- Transfer to a well-floured surface and knead 15 minutes.
- Grease a bowl generously. Place the dough in the bowl and turn to
- evenly coat.
- Cover and let rise 1 hour or until the dough has doubled in bulk.
- Punch the dough down and knead the dough 5 minutes longer.
- Divide the dough in half and shape into two loaves.
- Place in the prepared loaf pans and cover.
- Let rise in a warm place away from drafts.
- When the loaves have nearly doubled in size, preheat the oven to 350 F.
- Bake 45 to 50 minutes or until it sounds hollow when tapped.
- Cool at least 30 minutes on a wire rack before slicing and serving.
- Yield: 2 loaves
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