Fruit-Nut t Bread
With this soft, rich and delicious bread on the tea/coffee table, no one will miss a cake.
Ingredients for filling
- Mixed dry fruits (raisins, dates, apricots, cherries) 100 gm
- Mixed nuts (walnut, cashew nut) 50 gm, chopped
- Mixed fruit jam or orange Marmalade 3tablespoon
Ingredients for the dough
- Flour 2 cup
- Salt ¾ teaspoon
- Sugar 2tablespoon
- Active dry yeast 2tsp
- Warm water ¼ c
- Butter 4tablespoon, melted and cooled
- Warm milk ½ c
Ingredients for the top
- Lightly beaten egg ½
- Melon seeds 2teaspoon
Chop dates, apricots and cherries. Mix with raisins. Add 4 tablespoons of boiling hot water. Cover and leave aside to soak till the fruits are soft and most of the water is absorbed. (About 1-2 ours). Add nuts and stir in the jam or marmalade.
Prepare the dough: Mix flour with salt and sugar. Dissolve yeast in ¼ up of warm (not hot) water. Add melted butter. Add milk and mix into a soft, slightly sticky dough. Sprinkle the working surface with some flour and place the dough over it. Knead very well till the dough is smooth, elastic and no longer sticky. Cover and leave aside to “rest” for 20 minutes.
Knead the dough lightly again and roll out into a sheet, about ¾ cm thick. Cut two rounds from the dough, using a 15 cm round cutter.
Line a baking tray with parchment paper or greased aluminium foil. Place one round of the dough on the tray. Spread the fruit nut mixture over it, leaving a thin margin all round. Place the other round of dough over it. Press the edges very well to seal. (The trimmings from the dough may be shaped into a bun and baked by the side of the bread). Sprinkle lightly with water and leave aside to rise till its double in volume. (About 30-35 minutes).
Switch on the oven about 20-25 minutes after shaping the bread. Preheat to 230C. (I use Panasonic OTG) Brush the risen bread with lightly beaten egg. Sprinkle melon seeds on top and bake till done, about 18-20 minutes.
Cool the bread at least for an hour before cutting and serving.
Note: 1. the rising time of shaped bread may vary with room temperature. The time given in this recipe is for temperature 28-30 C.
2. This recipe was prepared in Panasonic OTG. Adjust the baking time and temperature for other models if necessary.