Fruit Yeast Bread Recipes

Steps:

• 1. Make your bread dough. Let it rise till double in size. Punch it down. Soak your dried fruit a wee bit or don't..doesn't really matter. It's good both ways. Roll dough out not too thin. Spread a little bit of butter, sprinkle some sugar, and spread the dried fruit evenly. Roll up and tighten ends. Lightly butter a loaf pan. Put the dough in and let it raise till double in size.
• 2. Bake 350* until golden brown or until bread test says it done.
• 3. Turn out on rack on it's side to cool. Dust with powdered sugar or drizzle a glaze on top. Serve with cream cheese, plain, clotted cream or devonshire cream. This also makes a wonderful bread pudding.
• 4. I'd give you my bread recipe, but somehow saying 6 hand fulls of flour (more or less), 2 thick slices of butter, 1 cake yeast, sugar, salt, scolded milk or half and half just isn't going to cut it for most. One day I will have to measure it all out. The one I posted for the Pirukad is close. That one I measured out.

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.