Fruit and Nut Braid

star rating (4) rate this recipe »
Recipe photo

Fruit and Nut Braid

star rating (4) rate this recipe »
Published prior to 2008

This tender loaf, loaded with dried fruit and nuts, makes delicious coffee bread.

1/2 cup butter
3/4 cup milk
3 large eggs, 1 divided
3 1/2 cups King Arthur Unbleached All-Purpose Flour*
1/4 cup sugar
1/4 cup Baker's Special Dry Milk or nonfat dry milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons instant yeast
1/8 teaspoon Fiori di Sicilia or lemon oil, or 1 teaspoon Buttery Sweet Dough Flavor
1 1/2 cups dried fruit: any mixture of cranberries, cherries, apricots, raisins, or pineapple
1/2 cup pine nuts or chopped macadamia nuts

*For added fiber, substitute 1 to 1 1/2 cups King Arthur 100% Organic White Whole Wheat Flour, or 1 cup Hi-maize Natural Fiber for an equal amount of the all-purpose flour.

Heat the butter and the milk together until the butter melts. Cool to lukewarm, then stir in the 2 whole eggs and one yolk (reserve the white to brush over the dough before baking). Mix in the remaining ingredients, except the fruit and nuts. Let rest for 30 minutes, then knead until the dough is smooth and satiny. (Use a bread machine set on the dough cycle, if you like.) Knead in the fruit and nuts at the end. Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours, or until the dough has doubled in bulk.

Turn the dough out onto a lightly greased surface, divide it into three pieces, and let rest for 10 minutes. Roll each piece about 30" long. (If the dough "fights back," let it rest for a few minutes midway through the rolling.)

Braid or simply twist the strands together.

Place the braid onto a greased or parchment-lined baking sheet, or into a greased ring mold. Pinch the ends together. Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises.

Whisk the egg white with 1 tablespoon water, and brush it over the risen loaf. Bake the bread for 35 to 40 minutes, until it's a deep golden brown. Remove from the oven, and after 15 minutes turn it out of the pan onto a rack to cool. Yield: One loaf, about 16 servings.

Reviews

1
  • star rating 11/01/2011
  • suible5096 from KAF Community
  • Quite easy - by far the most difficult part was incorporating the fruit and nuts. I doubled the recipe and the one round turned extremely well . . . the other . . . . ummm . . . not so much - it just sort of fell apart, but it still tasted quite good. The good looking one looked nowhere nearly as good as the recipe photo - but still, quite presentable. I used a mix of dried fruit - apricots, cherries, cranberries, and blueberries. I had planned to soak them before mixing them in with the dough, but didn't get around to it. It might not be a bad idea, but I wouldn't put it high on my list - the fruit wasn't dry at all. The rising time is quite long - the first one was 2+ hours. The second was right around an hour. Might be good to add some chocolate chips - especially with the dried cherries, and cut back on the sugar. I did cut back a bit - a few tablespoons, but might cut closer to half next time. I'd make again - but it is not an everyday bread - too rich. Quite easy for party/gift - especially if one is going to be in the kitchen/ around the house for hours anyway.
  • star rating 04/09/2011
  • Sherri from Hilo
  • This bread is very easy to make and was eaten quickly. I used half white whole wheat flour, macadamia nuts and dried cherries. I did a simple icing with powdered sugar, milk, and a little orange extract. It worked out great and looks like it came from a professional bakery.
  • star rating 03/05/2010
  • Caroline from Eastham, MA
  • This was a lot of fun to make and it is delicious!! I'll be making this again so i can try different combinations of dried fruits.
  • star rating 12/31/2008
  • Carla from Ky
  • This recipe is very good & fun to make.
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