Prep 2 hrs
Cook 50 mins
Based on a bread machine recipe from the AllRecipes site. Bake it in a standard loaf pan. Allow it to rise fully; it will come up above the pan quite a bit. You may substitute some bread flour if desired. For the fruit, I like dried fruit, but traditional recipes call for candied fruit. I make it at least 1 week before Christmas to have on hand for tea-time snacks or breakfast. We love to use it for French toast on Christmas morning, dipped in eggnog, fried in butter, and served with maple syrup and bacon.
- 1⁄2 cup warm water
- 1⁄4 cup milk
- 1⁄4 cup white sugar
- 1 pkt. fast rising yeast
- 3 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄4 cup soft butter
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons vanilla extract
- 2 eggs
- 1 cup chopped dried fruit
- Combine warm water, milk, sugar and yeast in bowl of stand mixer. Let stand until yeast begins to bubble, about 5 minutes.
- Add 1 ½ cup flour, salt, butter, oil and vanilla. Beat with paddle attachment until smooth.
- Add eggs and remaining flour, beat until smooth.
- Add fruit, beat until combined. Dough will be quite soft. Beat with paddle attachment until dough is smooth and elastic - about 5 minutes.
- Remove paddle and bowl from mixer. Leave paddle in bowl and spray top of dough with vegetable oil spray; cover with plastic wrap. Allow to rise in a warm place until double in bulk, about 45 minutes.
- Meanwhile, prepare baking pan by greasing with butter or spray, and line with buttered parchment paper. Allow paper to make a 2” collar above edge of pan.
- When dough has risen, place bowl and paddle back onto mixer. Beat with mixer for 1 minute to punch down and redistribute yeast. Using a silicone spatula sprayed with non-stick spray, turn dough into prepared pan. Smooth top with wet spatula.
- Cover loosely with oiled plastic wrap. Allow to rise for about an hour in a warm place until doubled, and the dough retains the imprint of your fingertip when lightly pressed.
- One half hour after setting loaf to rise, preheat oven to 375 degrees F.
- Bake fully risen loaf in center of oven for 30 to 50 minutes, until dark golden brown and temperature in center of loaf is 200 degrees F when checked with an instant-read probe thermometer.
- Turn out of pan right away, and cool on a rack. Remove paper while loaf is still quite warm so it will come off smoothly.
- Can be sliced and served as-is, toasted for breakfast, or used in bread pudding or French toast.