How many of us took a deep dive into the bread-making world when COVID-19 hit us a few years ago? I know I did! Today, I am going to share with you my Mama’s best-dried fruit and nut bread which is absolutely delicious and the best type of bread to eat during this time of year!
It’s a delightful treat that combines wholesome goodness with a touch of indulgence. Whether you’re an experienced baker or a newbie looking to master the art of bread making, this recipe is a must-try. In this post, I’ll not only walk you through the process but also share some valuable tips and tricks to ensure your loaf turns out perfect every time. So, put on your apron, preheat that oven, and let’s get started on this delectable journey!
Equipment Needed:
- Kitchen Aid Mixer
- 1 sheet of parchment paper
- 1 bread lame
- 1 clean and dry kitchen towel
Ingredients You’ll Need:
- 4 cups of bread flour
- 1 1/2 teaspoons of salt
- 2 cups of warm water (105°F – 110°F)
- 1 1/2 teaspoons of dried active yeast
- 1 1/2 teaspoons of sugar
- 1/2 cup of raisins
- 1/2 cup of dried cranberries
- 1/2 cup of dried apricots, chopped
- 1/4 cup of date pieces in rice flour
- 1/4 cup of unsalted roasted pepitas
Instructions:
- Prepare the Wet Ingredients: In a separate bowl, or using a large measuring cup, add 2 cups of lukewarm water (use a thermometer to check the water’s temperature, you don’t want the water to be too hot, no more than 110°F) add sugar and yeast and let sit for 10 minutes. The sugar helps activate the yeast and make it bubble up. This is exactly what you want in your yeast to help your bread dough rise. Placing the water, dry yeast, and sugar in a separate bowl will also allow you to proof the yeast making sure it’s still active. Once it bubbles and creates a layer of foam on the top you know the yeast is still good and active and ready to go.
- Mix the Dry Ingredients: Using a Kitchen Aid Mixer, (or your good ole hands and muscles 😉) place flour and salt into the large mixing bowl and mix well.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry mixture and mix until just combined. Let your mixer do all the mixing for a good 10-15 minutes. The mixture will turn into a stretchy dough and pull from the sides of the bowl. The more the dough stretches the better it will be.
- Add Nuts and Dried Fruits: In a separate bowl mix all dried fruit and nuts together and gently fold it all into the dough. I love a mix of raisins, cranberries, apricots, and walnuts, but feel free to get creative! Use any dried fruit, nuts, or seeds of your choosing!
- Bread Rising: Once the dough is finished mixing leave dough in the bowl and cover with plastic wrap and then a dry towel and set aside. Let it rise until it doubles in size for about 1 1/2 hours.
- Knead the Dough: Once the dough has doubled in size remove from bowl onto a well-floured surface. Knead dough for about a minute and form into a ball. Place dough into a floured bread basket, or place dough on a sheet of parchment paper and place it in a bowl, and let rise again for 30 minutes. Cover the dough with a clean dry kitchen towel to help create a warm moist atmosphere while the dough is rising.
- Bake to Perfection: While dough is rising for the second time pre-heat your oven to 450°F. Place a 5-quart Dutch oven in the oven while it is preheating for 30 minutes. You want to place the dough in the Dutch oven when it is really hot. After the 3o minutes place the dough on a piece of parchment paper and using a bread lame, and cut designs into your dough. Then, place it in the Dutch oven and bake covered for 40 minutes. After 40 minutes remove the lid and bake an additional 15 minutes uncovered. Remove the bread from the oven place it on a cooling rack and let cool for at least an hour before cutting into it.
Bread Making Tips
- Experiment with Fruits and Nuts: The beauty of this bread lies in its versatility. Don’t be afraid to experiment with different dried fruits and nuts to suit your taste. Just ensure they’re roughly chopped for even distribution.
- Cool Completely: Allow your bread to cool for about an hour or more on a cooling rack. This will make slicing it a breeze. Letting the bread cool before cutting into it will also help finish the cooking process. The bread will be sticky and gummy if you cut it while it’s hot and will lose its moisture.
- Keep it Airtight: Store your bread in an airtight container, such as a bread box, a bread bin, or a resealable plastic bag. This helps to prevent moisture loss and keep the bread fresh.
- Refrigeration (Short-Term): If you won’t finish the bread within a day or two, you can store it in the refrigerator to prolong its freshness. Wrap it in a plastic bag or aluminum foil to prevent it from drying out.
- Freezing (Long-Term): For longer storage, consider freezing your bread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag. You can freeze whole loaves or slice the bread before freezing for easier portion control.
- Thawing Frozen Bread: When you’re ready to enjoy frozen bread, take it out of the freezer and let it thaw at room temperature. You can also reheat it in the oven for a few minutes to restore some of its freshness and crispness.
- Slice Before Freezing: If you plan to use the bread for sandwiches or toasting, consider slicing it before freezing. This allows you to take out individual slices without thawing the whole loaf.
For More Bread Recipes Click on the Links Below
- Rise and Shine: How to Make Homemade Bread https://keepingitlucy.com/rise-and-shine-how-to-make-homemade-bread/
- Portuguese Sweet Bread: The Irresistible Easter Tradition Steeped in Culture and Love https://keepingitlucy.com/portuguese-sweet-bread-the-irresistible-easter-tradition-steeped-in-culture-and-love/
- How to Make Pão de Azeite: A Delicious Portuguese Tradition https://keepingitlucy.com/how-to-make-pao-de-azeite-a-delicious-portuguese-tradition/
- Easy and Delicious: Learn How to Make Homemade Irish Soda Bread https://keepingitlucy.com/easy-and-quick-homemade-irish-soda-bread/
Gluten-Free
For those with gluten sensitivities or celiac disease, or even for those simply seeking a change in their bread-baking routine, gluten-free flour opens up a world of possibilities. With a wide variety of gluten-free flours available, from rice and almond to quinoa and tapioca, you can experiment with different combinations to create bread that is not only safe for those with dietary restrictions but also incredibly flavorful and nutritious.
King Arthur makes great gluten-free flours that would be a great alternative for this recipe! Check out their link below. I am not an affiliate with them. Feel free to check out what they have to offer. https://shop.kingarthurbaking.com/flours/gluten-free
Bom Apetite!
This recipe is a great starting point, but remember, every kitchen adventure is a unique one. Don’t be afraid to make it your own, add your favorite ingredients, and enjoy the process. It’s not just about the end result; it’s about the joy of baking and sharing something delicious with your loved ones.
So, whether you’re whipping up this bread for a cozy weekend breakfast or as a heartfelt gift for someone special, it’s bound to be a hit. Share your baking triumphs with me in the comments below and spread the love of homemade goodness! Happy baking!
Enjoy your meal!
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Homemade Harvest Bread
Equipment
- kitchen aid mixer
- 1 sheet of parchment paper
- 1 Bread lame
- 1 clean and dry kitchen towel
Ingredients
- 4 cups of bread flour
- 1 1/2 teaspoons of salt
- 2 cups of warm water 105°F – 110°F
- 1 1/2 teaspoons of dried active yeast
- 1 1/2 teaspoons of sugar
- 1/2 cup of raisins
- 1/2 cup of dried cranberries
- 1/2 cup of dried apricots chopped
- 1/4 cup of date pieces in rice flour
- 1/4 cup of unsalted roasted pepitas
Instructions
- In a bowl, or using a large measuring cup, add 2 cups of lukewarm water (use a thermometer to check the water's temperature, you don't want the water to be too hot, no more than 110°F). Add sugar and yeast and let sit for 10 minutes. Once it bubbles and creates a layer of foam on the top you know the yeast ready.
- Using a Kitchen Aid Mixer, (or your good ole hands and muscles 😉) place flour and salt into the large mixing bowl and mix well.
- Pour the wet mixture into the dry mixture and mix until just combined. Let your mixer do all the mixing for a good 10 minutes. The mixture will turn into a stretchy dough and pull from the sides of the bowl. The more the dough stretches the better it will be.
- In a separate bowl mix all dried fruit and nuts together and gently fold it all into the dough. Use any dried fruit, nuts, or seeds of your choosing!
- Once the dough is finished mixing leave dough in the bowl and cover with plastic wrap and then a dry towel and set aside. Let it rise until it doubles in size for about 1 1/2 hours.
- Once the dough has doubled in size remove from bowl onto a well-floured surface. Knead dough for about a minute and form into a ball. Place dough into a floured bread basket and let rise again for 30 minutes. Cover the dough with a clean dry kitchen towel to help create a warm moist atmosphere while the dough is rising.
- While dough is rising for the second time pre-heat your oven to 450°F. Place a 5-quart Dutch oven in the oven while it is preheating for 30 minutes. You want to place the dough in the Dutch oven when it is really hot.
- After the 3o minutes place the dough on a piece of parchment paper and using a bread lame, cut designs into your dough. Then, place it in the Dutch oven and bake covered for 40 minutes.
- After 40 minutes remove the lid and bake an additional 15 minutes. Remove the bread from the oven place it on a cooling rack and let cool for at least an hour before cutting into it.
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