May 1, 2010

Breakfast Bread with Dried Fruit, Almonds & Oatmeal

This is a good bread, nice texture with the fruit, nuts and chewiness of oatmeal.

Breakfast Bread with Dried Fruit, Almonds & Oatmeal

1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
3/4 cup rolled oats
3 Tbsp. butter
3 Tbsp. sugar
2 tsp. salt
31/2 cups bread flour
1/2 cup dried fruit bits
1/3 cup slivered almonds
1 egg beaten with 1 Tbsp. water
Cinnamon sugar

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add butter, sugar, salt and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add remaining bread flour, and beat until a smooth dough forms. Knead the dough until soft and springy but soft to the touch. Gently knead in fruit bits and almonds. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch round cake pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape into round loaf. Place the loaf, seam side down, into cake pan. Cover and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375
ºF. Glaze with egg wash and sprinkle with cinnamon sugar. Bake 35 to 45 minutes, until golden. Remove from cake pan, and cool on wire rack.

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