Christmas Fruit Bread
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These festive fruit-studded loaves are special enough for Christmas morning. Instead of the cherries and mixed peel, you can use a candied fruit mix.
Servings: 2 loaves, 12 slices each
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 142 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 21 mg |
| sodium | 120 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 3% |
| folate | 24% |
Suggested Recipes
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sweet yeast Dough
1/3 cup (75 mL) each chopped candied cherries and mixed peel
1/2 cup (125 mL) currants
Almond Icing:
2/3 cup (150 mL) icing sugar
4 tsp (20 mL) 10% cream
1/2 tsp (2 mL) almond extract
Preparation:
Line two 8- x 4-inch (1.5 L) loaf pans with parchment paper or grease; set aside.
Punch down dough. Turn out onto lightly floured surface. Remove 1 tbsp (15 mL) of the cherries; set aside. Knead remaining cherries, mixed peel and currants into dough. Divide in half; shape each into ball. Cover with plastic wrap; let rest for 15 minutes.
Pat each ball into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit, seam side down, into prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Bake in centre of 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 1 month.)
Almond Icing: In small bowl, stir together sugar, cream and almond extract; spread over top of loaves. Top with reserved cherries.
Punch down dough. Turn out onto lightly floured surface. Remove 1 tbsp (15 mL) of the cherries; set aside. Knead remaining cherries, mixed peel and currants into dough. Divide in half; shape each into ball. Cover with plastic wrap; let rest for 15 minutes.
Pat each ball into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit, seam side down, into prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Bake in centre of 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 1 month.)
Almond Icing: In small bowl, stir together sugar, cream and almond extract; spread over top of loaves. Top with reserved cherries.
Tags:
Breads (Loaves, Buns, Rolls); Fruits; Sugar/Sweets; Cheese/Other Dairy; Bake; Make-Ahead; Christmas;
Source
Holiday Celebrations: 2007
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