Packed with dried fruit and nuts and just waiting for a good schmear of cream cheese with your coffee, this high-protein bread will satisfy you well into lunch time.
Prep Time15 minutesmins
Cook Time40 minutesmins
Kneading and Rising1 hourhr30 minutesmins
Course: Bread, Breakfast
Cuisine: American
Keyword: Fruit and Nut Breakfast Bread, Yeast Bread
Servings: 2lbs
Calories: 217kcal
Author: Don Herman
Equipment
Bread Machine
Ingredients
1 1/4CupsWarm Water (plus extra during kneading cycle)(just below 110°F)
2lgWhole Eggs
1tbspVegetable Oil
1tbspSugar
1tspSaltOmit salt if using salted nuts
1tspVital Wheat Gluten
4CupsBread Flour
1/2CupWhole Wheat Flour
3tspActive Dry Yeast
1CupChopped NutsSalted or Unsalted. If using salted omit salt above.
1CupDried FruitChopped.
Instructions
Prepare bread machine pan with paddle. Set bread machine for "Dough" setting.
Mix together the chopped fruit and nuts - set aside.
To the bread pan, add all ingredients in order above, except for the fruit and nuts. Place the bread pan in the machine and Start.
Once the dough is mixed, check the moisture. It should be a bit sticky to the finger. If not, add more water, a tablespoon at at time until it feels tacky.
After about 10 minutes of kneading, gradually add the fruit and nuts. I use a spatula to manipulate the dough ball just a little bit, making sure all the fruit and nuts are incorporated into the dough ball. Let the machine finish it's dough cycle.
Remove the dough onto a lightly floured surface. Knead the dough into a ball. Place the dough ball on a baking sheet dusted with cornmeal, or equipped with a Sil-Pat silicone pad. Cover with a damp towel and let rise in a warm (80°F) place for 30 minutes.
Preheat your oven to 400°F
After the dough has risen for 30 minutes, score the top of the loaf with a sharp knife or razor. One good deep slash should do it, but go ahead and be creative. The slashes will control where the bread expands in the hot oven.If you like a hard, crusty loaf, brush with some water before putting it into the oven.
Bake at 400°F for 35-40 minutes.At 25 minutes check for browning. If the loaf is browning too fast, tent it with aluminum foil.The loaf is done when it reaches an internal temperature of 205°F