David de Jongh's Cookbook

Breakfast Bread

Bread dough:

10oz warm water

1 tbsp yeast

2 tbsp canola oil

2 tbsp honey

2 eggs

1½  lb bread flour

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

7oz packet dried fruit (apricots, apples etc.)

6oz packet dried cranberries

2 ½ oz walnut pieces

4oz raisins

Mix the yeast with the warm water and a teaspoon of sugar.  Allow to sit until frothy (about 10-20 minutes).  Mix in the oil, eggs and honey.

Mix all but one cup of the flour with the salt and spices, and add the liquid.  Beat briefly, then add the fruit and nuts. Mix with the dough hook attachment until reasonably homogenous, then add the remaining flour so that the dough separates from the mixing bowl.

Place bowl in a warm spot and allow to rise to about double the original size (about an hour).  Remove from the bowl and knead on a floured board. Cut into two pieces, roll on the floured board and put in bread pans. Allow to rise again until an inch above the height of the pans.  Paint tops with hot milk when risen.

Cook 30-35 min @ 425ºF (220ºC).  Allow to cool 2-3 minutes in the pans, then turn out onto a cooling rack.

Slice thinly and serve with butter.  Also good toasted.

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