Fruit Loaf (minus dried fruit!)

This loaf has become a firm favourite in our household. I make it on a weekly basis then slice and freeze so it can be popped in the toaster when the kids are keen on a bit of “fruit” toast in the morning. Once you start making bread you will discover it is an incredibly easy thing to do!

Makes: 1 large loaf
Pan: large loaf pan, approx. 30 x 11cm
Prep Time: 1 & a half hours including resting time
Oven temp: 220C
Cooking time: approximately 20-25 minutes until brown

Ingredients:

2 teaspoons dried yeast (1 x 7g sachet of dried yeast)
¼ cup (40g) The Sugar Breakup Dextrose
4 cups (500g) bakers/bread flour (you can use plain flour but bakers flour is better)
1 cup (250ml) warm milk
1 teaspoon salt
3 tablespoons mixed spice
3 tablespoons cinnamon
60g butter
1 egg
1 large or 2 small apples chopped into chunks
Zest of 1 orange chopped into small chunk
Zest pf 1 lemon chopped into small chunk
½ cup coarsely chopped walnuts (optional)

Getting Together:

  1. Lightly grease and line loaf tin.
  2. Warm the milk in the microwave for around 50 seconds or in a small pot on the stove, you want it warm not hot.
  3. Combine 2 teaspoons of yeast with 1 tablespoon of the dextrose, 1 tablespoon of the flour & 2 tablespoons of the warm milk. Mix together to form a smooth paste and get all the lumps out.
  4. Add rest of the milk, stir to combine and stand in warm place for 10 to 15 minutes until mixture is frothy.
  5. Whilst milk & yeast mixture is resting use a vegetable peeler to remove the peel from the orange & lemon then roughly chop with a sharp knife. Core and chop apples into bite size pieces.
  6. In a large bowl place the flour, dextrose, salt and spices, using your fingers rub in the butter then add the egg and milk mixture. Combine to form a dough.
  7. If you have a mixer with dough hooks knead the dough for 3 minutes to ensure ingredients are thoroughly mixed OR if you don’t have dough hooks turn the dough onto a lightly floured surface and knead lightly for 3-5 minutes until the dough is slightly elastic.
  8. Add the peel, apple chunks and walnuts (if using) and knead into the dough. Just enough to mix through without breaking up the apple too much.
  9. Place dough in lightly oiled bowl, cover with cling film and stand in a warm place for 40 minutes or until dough doubles in size.
  10. When dough has risen turn out onto a floured surface and give a light knead with your hands to push out the air (30 seconds worth).
  11. Place dough in prepared tin, return to its warm spot to rest for another 20-25 minutes.
  12. Preheat oven to 220C.
  13. Bake for 20-25 minutes or until risen and brown on top.
  14. Cool in tin for 5 minutes then turn out onto rack to cool complete.
  15. Once cool, slice and enjoy with your favourite toppings. We love a little Rice Malt Syrup jam on ours, find the recipe here.

Thermomix Instructions:

  1. Warm milk in the microwave for around 50 seconds, you want it warm not hot.
  2. Combine 2 teaspoons of yeast with 1 tablespoon of the dextrose, 1 tablespoon of the flour & 2 tablespoons of the warm milk. Mix together to form a smooth paste and get all the lumps out.
  3. Add rest of the milk, stir to combine and stand in warm place 10 to 15 minutes until mixture is frothy.
  4. Whilst milk & yeast mixture is resting use a vegetable peeler to remove the peel from the orange & lemon. Cut apple into quarter and remove core.
  5. Place peel and in TM and turbo for 5-10 seconds to cut into pieces. Scrape down & turbo again if required.
  6. Remove peel from TM, add apple and again turbo for 3-5 seconds to cut into chunks (If you want consist size chunks then cut with a knife instead). Remove apples from TM bowl, set aside with peel.
  7. Place flour, dextrose, salt, spices and butter in TM bowl. Mix for 10 sec/speed 6. Until butter is combined.
  8. Add egg & milk mix to TM. Mix 20-30 sec/speed 6 until a dough starts to form.
  9. Scrape down sides, set for 3 minutes/interval speed.
  10. Add peel, apple and walnuts (if using) and mix for 10 seconds/interval speed. Don’t over mix as the apple will release its juice and make the dough quite sticky.
  11. Place dough in lightly oiled bowl, cover with cling film and stand in a warm place 40 minutes or until dough doubles in size.
  12. Continue from step 9 above.

Need some extra help?

Where do I rest my dough?
Near a window, where it is nice and warm but if in direct sunlight cover with a tea towel so the surface of the dough doesn’t dry out.
During winter it can be hard to find a warm spot. I turn on the oven to its lowest setting (50C on my oven) and rest my milk and yeast mix in there plus rest the dough for its two rises. At the end of the second rise I take the dough out, turn the oven up, let it warm up for 5 minutes then pop the loaf in to bake.

My dough is too dry!

Dough not coming together? Warm some extra milk for 10-20 secs in the microwave (about a ¼ cup) and add a little at a time until your dough comes together.

My dough is too sticky!

Measuring by cups can be tricky as you won’t always get the right weight. Add a couple of tablespoons of flour at a time til the dough is moist but doesn’t just stick to your hands

My dough didn’t rise!

There could be a couple of things going on:

  1. Your yeast could be old, always use yeast that is in date or not too close to its use-by date.
  2. Your milk, yeast combination didn’t have enough time to get frothy before it was added to the flour mix; or
  3. It could be too cold for your dough to rise. See “Where do I rest my dough?” for some hints on finding a warm spot.

tsbu signoff julia

One thought on “Fruit Loaf (minus dried fruit!)

  1. Thanks for your pioneer work. I have a problem finding dry dextrose! Until now I have found Dark Corn Syrup (glucose only). Are they interchangeable or one has to use more or less depending of what is available? If I use the syrup do I have to add some liquid? Thanks for reading me and I hope you can provide a solution until I manage to find dry dextrose. Jacques Cote, Québec Canada.

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