Cashew Fruit Bread (Abm for Dough Only)

This bread reminded me of a German Stollen in texture and flavor. It's amazing how much such small amounts of fruits and cashews can completely change what otherwise would be a simple sweet yeast bread. This is good both sliced and topped with a layer of butter and toasted. Note that the passive time is the maximum time most people will take to chop the ingredients, place it in the machine, and shape the dough in preparation for raising. The cooking time noted is the actual baking time. Most Bread machines take between 1 - 1 1/2 hours for the dough cycle to be complete. Raising time for this bread is about 2 hours.

• Ready In: 1 hr
• Serves: 5
• Yields: 1 large loaf

Ingredients

• 1 1⁄3 cups warm water
• 3  tablespoons powdered milk
• 1  teaspoon salt
• 4  tablespoons honey
• 4  teaspoons butter
• 1⁄2 cup unsalted dry-roasted cashews, pieces
• 1⁄2 cup raisins
• 1⁄2 cup  dried apricot, chopped in small pieces
• 2  teaspoons fresh lemon zest (grated lemon peel)
• 3 3⁄4-4  cups bread flour
• 1  tablespoon dry yeast (do not use less this needs more yeast than usually used in most recipes)

Directions

1. Combine ingredients into a bread machine and set machine to the dough cycle.
2. After dough has kneaded about 5 minutes look at the dough and add the extra flour if it looks too sticky.
3. The humidity in the air makes the dough vary from day to day, although this needs to be a soft dough when ready to shape into a loaf for the texture of the end product to be good.
4. At the end of the dough cycle, form dough into desired shape.
5. Put loaf into either a greased large loaf pan or onto a round baking stone sprinkled with a small amount of cornmeal.
6. Lightly oil top and sides of dough and cover with plastic wrap.
7. Place in a warm place and let raise until doubled in size.
8. It may take a couple of hours to raise, since it does raise a little slower than traditional bread.
9. Bake 350 degrees about 30 minutes or until it sounds hollow when tapped.