Fruit Nut Loaves Recipe




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Fruit Nut Loaves Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Fruit Nut Loaves

 

Ingredients

1 package red star active dry yeast
3 cup bread flour
3 tbsp sugar
1 1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 tbsp butter, room temperature
3/4 cup milk (80'f.)
1/2 cup water (80'f.)
1 egg, room temperature
1/2 cup diced fruit, finely cut
1/2 cup pecans, chopped



 

Preparation

A subtle blend of flavors: dried fruits, pecans, nutmeg and ginger. A
perfect choice for gift giving any time of the year.

Place ingredients into pan in the order listed.

Makes 1 1 1/2 lb loaf.

For the ARM-100, select "SWEET BREAD" setting and place the baking
control knob at 12 o'clock.

For the ARM-150R, select "YEAST BREAD" and "MEDIUM" baking control.

For the ARM-300/350/500/550/600/800, select "MEDIUM" setting.

Before the end of the secondary kneading, the electronic beeper will
sound 10 times. At this signal, add dried apricots and pecans.

 

 

Servings: 1