Homemade Fruit Bread

Homemade Fruit Bread

Ingredients

For one medium loaf.

* 400 g all-purpose flour (about 3¼ cups, spooned and levelled)

* 7 g instant yeast (2¼ tsp)

* 60 g sugar

* 1 tsp salt

* 1 tsp ground cinnamon

* ¼ tsp ground nutmeg, optional

* 1 large egg

* 180 ml lukewarm milk

* 50 g softened butter

* 100–120 g raisins

* 80 g mixed candied fruit

* 1 tsp vanilla extract

* 1 tbsp orange zest, optional

For the egg wash

* 1 egg yolk

* 1 tbsp milk

Method

1. Prepare the fruit

If the raisins are very dry, soak them in warm water for 10 minutes. Drain and pat completely dry. Toss the raisins and candied fruit with a teaspoon of flour to help distribute them through the dough.

2. Mix the dough

* Combine the flour, yeast, sugar, salt, cinnamon and nutmeg in a large bowl.

* Add the egg, lukewarm milk and vanilla.

* Mix until a rough dough forms.

* Add the softened butter and knead for 10–15 minutes by hand, or 7–10 minutes with a dough mixer, until smooth and elastic.

The dough should be soft and slightly tacky, not wet. Add extra flour sparingly.

3. Add the fruit

Flatten the dough slightly. Spread the raisins, candied fruit and orange zest over it, then knead gently until the fruit is evenly distributed.

4. First proof

Place the dough in a lightly greased bowl. Cover and leave in a warm place for 60–90 minutes, or until approximately doubled in size.

5. Shape the loaf

Gently press the air out of the dough. Shape it into a loaf and place it seam-side down in a greased 9 × 5-inch loaf pan.

6. Second proof

Cover loosely and leave for 30–45 minutes, until visibly puffy and approaching the top of the pan.

7. Apply the egg wash

Whisk the egg yolk with the milk. Brush gently over the surface of the loaf for a glossy, golden crust.

8. Bake

Bake in a preheated oven at 180°C for 30–40 minutes, until deeply golden and cooked through. If the top browns too quickly, cover loosely with foil.

For a more reliable check, the centre should reach approximately 88–93°C. If you do not have a thermometer, tap the loaf after removing it from the pan; it should sound slightly hollow.

9. Cool and slice

Leave the bread in the pan for 5–10 minutes, then transfer to a wire rack. Allow it to cool substantially before slicing so the crumb sets properly.

Tips for soft, bakery-style fruit bread

* Use lukewarm milk, not hot milk, to avoid damaging the yeast.

* Knead sufficiently before adding the fruit to develop the gluten.

* Dry soaked fruit thoroughly to prevent soggy patches.

* Do not add too much flour during kneading; a stiff dough produces denser bread.

* Brush the warm crust lightly with butter after baking if you prefer a softer finish.