Fruit and Nut Yeast Bread


A local bakery makes a wonderful fruit and nut yeast loaf, and this is my 'copykat' version. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. It turned out great.

  • 4 1/2 - 5 cups flour, all-purpose  (or substitute with part whole-wheat flour)
  • 2 tablespoons instant yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup chopped dried apricots
  • 1 cup walnuts (or pecans), coarsely chopped
  • 1 egg + 2 teaspoons water, beaten
  1. Combine sugar, salt and water and oil in a large mixing bowl.
  2. Mix yeast with 1 cup of white flour and stir into liquids. 
  3. Continue adding flour, stirring at first then using your hands to incorporate the flour.
  4. Add fruit and nuts and work into the dough.
  5. Knead, adding a little more flour as necessary until dough is smooth and elastic.
  6. Cover.  Let rise in a warm place until doubled in bulk. (About 45 minutes.)
  7. Punch dough down. Turn onto a lightly floured surface. divide in half.
  8. Shape each half into a 15" x 2-1/2" loaf with tapered ends. 
  9. Place on a greased or parchment lined cookie sheet. (One large cookie sheet can hold two loaves.)
  10. Cut diagonal slits on top of loaf.
  11. Cover and let rise until doubled, about 30-45 minutes.  
  12. Beat egg with water; brush over dough. 
  13. Bake at 375° F for 25 minutes or until golden brown. Remove loaves from pan to a wire rack to cool.

8 comments:

  1. Judy this looks so good! I've had that bakery made bread and although it is good I've always thought it needed more salt or something. I'll try your version.

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  2. I can imagine this being great on a platter with some nice cheese! Thank you, Judy!

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  3. I love, love, love fruit and nut studded yeast breads. Slathered with butter. Topped with some good cheese. Thanks for the recipe. Alanna

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  4. I am not Italian but I definitely like my sweet breakfast as well �� I love the idea of bread with fruits. Yummy!

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  5. In your list of ingredients, did you mean 1 egg white (not 1 egg)? I'm in process of making this.

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    1. Follow-up: Dough was very loose, more like a batter bread. Too much liquid in the recipe. I think 1 1/2 cups water would be plenty. Had to bake it in pans, instead of free form. I did not do the egg wash. The bread is moist but not very flavorful. Will try with cheese.

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    2. Thank-you for taking the time to give your feedback. I am sorry that you never had much success with this recipe. I have re-worded the instructions, including adding more flour if the dough is too sticky. I have served this bread, fresh from the oven, along with a cheese platter several times and it has always been a hit.

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