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15
Fruit Loaf (makes 2 loaves)
• 7g dry yeast
• 20g sugar
• 60g butter or margarine, melted
• 310ml lukewarm milk
• 190ml of water
• 500g plain our or bread our
• 2 tbsp powdered milk
• 1 tsp salt
• 175g mixed fruit
1. Combine the yeast, sugar, butter and water in a small bowl. Allow to stand in a warm
place until mixture begins to froth.
2. Insert dough hooks into the mixer. Place the sifted dry ingredients including the mixed
fruit into the mixer bowl.
3. On a low speed, gradually add the yeast mixture. Note that it will be necessary to
occasionally scrape the sides of the bowl with a spatula. Always stop the mixer rst.
Knead for 4–5 minutes.
4. Continue the kneading process until all ingredients are incorporated and dough forms
a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a rubber
spatula.
5. Place the dough in a greased bowl, turning once to grease top of the dough. Cover
and let rise in a warm place until doubled in size (40–50 minutes).
6. Knock back (punch down) the dough to release the air. Turn the dough out onto a
well oured surface and knead lightly for 1–2 minutes until smooth.
7. Cut and shape into loaf pans. Cover with plastic wrap and allow to rise in a warm
place until doubled in size, about 30–40 minutes. Preheat the oven to 200ºC.
8. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped. This
makes 2 loaves.
If the dough is too wet, while the mixer is kneading slowly sprinkle a tablespoon of our
at a time until the mixture is smooth and moist but not wet. The dough should be slightly
sticky, soft and elastic.
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