Fruitandnutbreakfastbread Recipes

Steps:

• Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.

Steps:

• Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
• Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
• Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

Steps:

• Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle with apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal.
• Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool for 10 minutes.
• Meanwhile, in a small bowl, blend powdered sugar and enough milk for desired drizzling consistency (I added just a little splash of almond extract!) stir until smooth.
• Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.

Steps:

• Preheat the oven to 350˚ F. Spread the nuts on a baking sheet and bake until lightly toasted, about 10 minutes. Let cool, then roughly chop.
• Pour the hot water over the dried fruit in a bowl; let soak until softened, about 15 minutes. Drain the fruit, reserving the soaking liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool to room temperature.
• Stir the bread flour, rye flour and yeast in the bowl of a stand mixer with a wooden spoon. Make a well in the center and add the 1 cup soaking liquid, molasses and vegetable oil. Stir with the spoon until the mixture forms a stiff shaggy ball (there might be some patches of dry flour). Cover the dough with a lightly damp kitchen towel and let sit until the liquid is absorbed, about 20 minutes.
• Sprinkle the salt evenly on the dough. Knead with the dough hook on medium speed until the dough pulls away from the bowl and is very smooth and elastic, about 7 minutes. With lightly oiled hands, mix the nuts and dried fruit into the dough. Press down on the dough to remove any air pockets. Lightly oil the top. Cover with a lightly damp kitchen towel and let rise at room temperature until doubled in size, about 2 hours.
• Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate the dough in the bowl and transfer to the pan, pressing down until smooth and even. Push down and submerge any visible fruit or nuts on the top of the dough to keep them from burning during baking. Cover with a lightly oiled piece of plastic wrap and set aside until the dough rises 1 to 1 1/2 inches above the top of the pan, about 1 1/2 hours.
• Position a rack in the middle of the oven; preheat to 375˚ F. Brush the top of the loaf with water. Sprinkle some oats on top. Bake until the crust is dark brown and a thermometer inserted into the middle of the bread registers 200˚ F, 35 to 40 minutes (tent the bread with foil if it starts getting too dark). Remove the loaf from the pan and transfer to a rack to cool completely.

Steps:

• Preheat the oven to 250 degrees F.
• Coat a shallow baking pan(or cookie sheet) with cooking spray.
• In a medium bowl, combine the oats, wheat flakes, sunflower seeds, sesame seeds, ground flax seed, apple juice concentrate, brown sugar, oil, and cinnamon.
• Spread the oat mixture in the prepared pan. Bake, stirring occasionally, for 45 to 60 minutes, or until golden brown. Cool completely.
• Place the cereal, figs, apples, apricots, and almonds in an airtight container.
• To serve, place 2/3 cup of the cereal mixture in a bowl.
• Top with soy milk, almond milk, rice milk, low fat milk, or yogurt.
• Serves 12.