Writers need fuel, preferably healthy fuel. I’ve been fiddling around in the kitchen, trying to create some healthy holiday fare. This bread worked out quite well, so I thought I’d share…
Festive Fruit Bread
(adapted from High Fiber Bread Machine Bread recipe at Epicurious.com.)
1 3/4 cups skim milk
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup skim milk powder
1 tbsp sugar
3 tbsp Splenda (optional)
2 1/2 tbsp prune puree (or just finely chop 3 or 4 prunes and add at beginning of cycle, the kneading process usually incorporates them well)
1 cup white all-purpose flour (or white bread flour)
2 1/2 cups Robin Hood Multigrain bread flour
2 teaspoons cinnamon
3/4 cup natural wheat bran
1/4 cup whole flax seeds
1/4 cup old-fashioned rolled oats
1/4 cup gluten
2 tsp bread machine yeast
1 generous cup mixed chopped dried/candied fruit. I used fat-free, apple juice sweetened dried cranberries, golden raisins, glace diced citron peel, and dried apricots. (next time I will add some crystallized ginger)
- Place all ingredients, except for the mixed fruit, in the pan of a bread maker, in the order listed. Choose the “dough” cycle and select “mix-ins”.
- When the bread machine beeps for mix-ins – add the mixed fruit.
- When the dough cycle finishes, remove the dough and lightly punch down. Shape into a large loaf, two smaller loaves, or buns. Cover with a damp paper towel and place in a warm, draft-free spot. Allow to rise until almost double in bulk.
- Remove the paper towel and bake in a preheated 375 degree oven for ten minutes and then turn the heat down to 350 and bake until done, approx. forty minutes.
Lemon Glaze (optional)
1 cup icing (powdered) sugar
1 teaspoon grated lemon zest
1 1/2 teaspoons lemon juice
1 to 2 teaspoons water
Mix ingredients together until smooth. Drizzle over loaves or buns while they are still warm. Allow to cool completely.