Candied Fruit Bread

Bits of dried fruit make this colorful and delicious!


Details

Difficulty

Beginner

Yield

2 loaves

Prep Time

30 minutes

Rise Time

1 hour

Bake Time

20 to 25 minutes

Ingredients


  • 4 to 4-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter OR margarine
  • 2/3 cup mixed candied fruit
  • 1/4 cup currants
  • 1/4 cup raisins
  • Powdered Sugar Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Directions


Combine 1-1/2 cups flour, sugar, undissolved yeast, cinnamon and salt in a large bowl. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add mixed fruit, currants, raisins and enough flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375ºF for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.

For Powdered Sugar Glaze, combine powdered sugar and milk. Stir until smooth. Drizzle over cooled loaves.