Dried Fruit Bread: Classic recipe with a soft and delicious texture

Hello, everyone, today we’re going to learn how to make Fruit Bread using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Dried Fruit Bread

Dried fruit bread combines the sweet taste of fruit with the softness of the dough. Perfect for breakfast or a snack, it has blueberries, raisins, and a touch of butter. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

2 eggs
1/2 cup dried plums (about 3 oz / 85g)
1/4 cup black raisins (about 1.5 oz / 40g)
1/4 cup brown raisins (about 1.5 oz / 40g)
1 cup warm milk (8.5 fl oz / 250ml)
4 1/2 cups all-purpose flour (19.4 oz / 550g)
4 tablespoons sugar (1.8 oz / 50g)
3 tablespoons butter (1.4 oz / 40g)
1 tablespoon instant dry yeast (0.3 oz / 9g)
1 teaspoon salt (0.2 oz / 4g)

For the Shine:

1 egg yolk
1 tablespoon milk (0.5 fl oz / 15ml)

Instructions:

Hydrate the fruits:
First, soak the prunes and raisins in cold water for 20 minutes.
Drain them well and set them aside in a strainer to prevent excess liquid from being added to the dough.

Mix the liquids and yeast:
In a large bowl, lightly beat the eggs with the sugar until they become pale in color.
Add the warm milk and melted butter, stirring until fully incorporated.
Sprinkle the yeast over the mixture and wait 5 minutes until bubbles form on the surface.

Form the dough:
Gradually add the flour and salt, mixing with a wooden spoon or using a stand mixer with a hook attachment.
When the dough starts to pull away from the bowl, transfer it to a lightly floured countertop.
Knead for about 8 minutes until smooth and elastic. If the dough is too sticky, sprinkle up to 50 g of extra flour.

Incorporate the fruits:
Flatten the dough with your hands, spread the hydrated fruits on top, and fold the dough over several times to evenly distribute them.
Shape the dough into a ball and place it back in the bowl.

First fermentation:
Lightly grease the bowl with oil, cover with a clean cloth, and let the dough rise in a slightly warm place until it doubles in size (about 1 hour).

Divide and shape:
After the dough has risen, press it down to release excess gas.
Divide it into 4 equal portions and shape them into firm balls.
Cover the balls and let them rest for 15 minutes to relax the gluten.

Second rise:
Place the dough balls in a greased glass dish, leaving space between them.
Cover again and let them rise for 40 minutes.

Bake and finish:
Preheat the oven to 180 °C (356 °F).
Mix the egg yolk with the milk and brush the mixture over the tops of the rolls.
Bake for 35-40 minutes, until golden and firm to the touch.
Remove from the oven and allow them to cool on a wire rack before slicing.

Tip to enhance the flavor:
For a long fermentation in the refrigerator, after the first rise, cover the dough and place it in the fridge for 8 to 12 hours.
This gradual fermentation enhances the flavor, makes the crumb airier, and develops slightly sour aromas, typical of artisanal breads.