All November my girls and I have been baking recipes as a Countdown to December! It’s such a fun way to get ready for the holidays!
Today we made a holiday fruit bread recipe that was gifted to us. I am not sure where they got the recipe from, but the recipe’s original baker is Helen and this recipe is over 50 years old! It’s simply magnificent!!
It took a bit of work and a lot more kneading than I generally am used to. My daughter helped me knead the bread too. I thought the bread would be tough for all the working but is actually soft and fluffy…almost like a brioche. So tasty!
I divided the dough in half since it makes two loaves. In my half, I added deluxe fruit mix and raisins. My daughter used deluxe fruit mix and craisins (dried cranberries). We sliced the loaf she made and though it fell apart a bit as it rose (she didn’t seal the bread as well when she shaped it so as it was rising, it broke apart), it is still simply amazing! What a gorgeous loaf of bread!
Next time, I would omit the deluxe fruit mix since this mix we purchased from the store was rather crunchy and instead I would use raisins, glacé cherries, mixed peel and craisins. Those are my favorite dried fruits and I like them best in baked goods. We also are going to try one loaf without dried fruit and instead use chocolate chips. I think that would be most delicious! And this bread makes the most wonderful french toast!!
Let’s get started!
Of course with all of our baking I missed a few photos, but I’ll update that soon!! But in the meantime, let’s make bread!
Dissolve sugar in warm whole milk. Sprinkle with traditional yeast and let stand 10 minutes.
Combine sugar, butter, salt, lemon peel, 2 cups flour, yeast mixture and mix for 2 minutes. I’m mixing by hand.
Add 2 more cups flour and beat well, about 3 minutes.
Stir in remaining 2 cups flour.
Place dough on floured counter and knead for about 8 minutes or until dough pops and is elastic. Try not to add more flour or the dough will become tough.
Place dough in greased bowl and let rise 2 hours or until doubled.
Here is the dough, after it’s been rising. Looks amazing.
For the fruit mixture, combine raisins, deluxe glazed fruit mix and pine nuts which are optional. Stir.
At this point, you can roll the dough out and cut into 2 loaves after the fruit mixture has been incorporated. I decided to divide the dough in half first so my daughter and I could each make a loaf.
Roll dough out and scatter mixture over top. Fold sides into middle. Roll both ends into middle and knead the dough until fruit is in dough. Instead, I left the fruit in the middle and rolled jelly-roll style.
Place in greased loaf pans. Let rise 1 hour.
Here is the dough after rising. Looks great!! my daughter didn’t quite pinch hers when she rolled it, so the seams came apart a little.
Bake at 350F for 45 to 55 minutes or until golden. I no always pop a loaf out to make sure it’s golden on the bottom too.
Remove from oven and spread butter over top. Let cool 5 minutes. Remove from pan. Let cool before slicing.
Look at that beautiful loaf!!
Here’s my daughter’s loaf sliced up. It’s so soft and fluffy.
This bread will be a bread I make during the holidays every year for sure!!
Helen’s Holiday Fruit Bread
Yeast:
1 cup whole milk
3 tbsp traditional yeast
1 tsp sugar
Dissolve sugar in warm milk. Sprinkle yeast and let stand 10 minutes.
Dough:
6 cups flour
1/2 cup sugar
1/2 cup melted butter
1 tsp grated lemon peel
1 tsp salt
4 eggs
Combine sugar, butter, salt, peel, 2 cups flour, yeast mixture and mix for 2 minutes.
Add 2 more cups flour and beat well, about 3 minutes.
Stir in remaining 2 cups flour.
Place in floured counter and knead for about 8 minutes until dough pops and is elastic. Try not to add more flour or the dough will become tough.
Place dough in greased bowl and let rise 2 hours or until doubled.
Fruit Mixture:
1 cup raisins
1-1/2 cup deluxe glazed fruit mix
1/2 cup pine nuts, optional
Stir together. Roll dough out and scatter mixture over top. Fold sides into middle. Roll both ends into middle and knead the dough until fruit is in dough.
Cut into 2. Place in greased loaf pans. Let rise 1 hour.
Bake at 350F for 45 to 55 minutes or until golden.
Remove from oven and spread butter over top. Let cool 5 minutes. Remove from pan. Let cool before slicing.
You can wrap the bread up well, and freeze up to 3 months.
This is most delicious as toast or French toast.
