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Breakfast Bread

    2 packages (.25 oz. each) active dry yeast
    2 cups warm water, divided
    1/4 cup plum pastry filling
    l/4 cup vegetable oil
    l/4 cup sugar
    1 tablespoon honey
    2 teaspoons salt
    1 1/2 teaspoon ground cinnamon
    2 eggs
    6 to 6 1/2 cups unbleached all purpose flour, divided
    8 teaspoons wheat gluten
    1 cup raisins
    1 cup walnuts, coarsely chopped
    1/3 cup dried cranberries
    1/3 cup chopped dried apricots
    1/3 cup chopped dried apple

  In mixing bowl, dissolve yeast in l/2 cup warm water. Add l l/2 cups
 warm water, plum filling, oil, sugar, honey, salt, cinnamon, eggs and
 3 cups flour and wheat gluten. Beat until smooth. Stir in enough flour
 to form a soft dough.

  Turn onto floured surface; knead until smooth and elastic, 8-l0
 minutes. Place in greased bowl, turning once to grease top. Cover and
 let rise in a warm place until doubled, about 1 hour.

  Meanwhile, mix fruit and nuts in bowl and set aside. Grease two
 (9x5x3-inch) loaf pans;

  Punch dough down. Turn onto lightly floured surface; divide in half.
 Sprinkle each with half of fruit and nut mixture; knead well. Shape
 into loaves. Place in prepared loaf pans; oil top of loaves. Cover
 and let rise until doubled, about 45 minutes.

  Bake in a preheated 375F oven for 35-40 minutes or until golden
 brown. Cover loosely with foil if top browns too quickly. Remove
 from pans to wire racks to cool.