Golden Egg Bread with Dried Fruit has a rather light texture that works well for bread pudding and jelly sandwiches. Mix and knead this recipe in a bread machine (or a stand mixer). Then, bake it in a conventional oven for the most excellent outcome.
Fresh-baked bread is aromatherapy for me–right up there with fresh cut grass. Do you agree?
Wonder if you can buy it as a room fragrance or scented candle–like new car smell or cinnamon apple pie. Now that I think about it, I’ve never seen it. Guess I will keep baking.
Golden Egg Bread with Dried Fruit is excellent for eating out of hand on the first day. Perfect for bread pudding or toast on day two and three, if it lasts that long. It is not a chewy or rustic style bread but soft and somewhat sweet with a tender crumb.
I love eating this bread as part of a sandwich. Good with turkey or ham and Durkee’s Famous Sauce.
It can transform chicken salad or ham salad into a special treat suitable for a brunch, luncheon or shower.
I used it in this week’s Tuesdays with Dorie selection, a delicious variation of bread pudding. The Mother’s Day crowd at my house loved it.
Observations about Golden Egg Bread:
Try different dried fruit.
You could make this bread without it, but dried fruit takes it from the blue ribbon category to grand champion-purple-ribbon status. Below, you can see it with dried cranberries. In the top picture, I used dried cherries. How about trying raisins, dates, or dried blueberries?
Add fruit close to the end of the kneading cycle.
It’s better to fruit at the end of the kneading process preserves the integrity of the fruit resulting in whole fruit pieces and a lighter color as seen in the picture below. Many bread machines have a unique signal to let you know when to add fragile ingredients.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 3/4 cup water
- 2 eggs
- 6 tablespoons corn oil (I used walnut oil)
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2/3 cup dried cranberries, dried cherries or raisins
- 3 cups bread flour (+)
- 2 1/4 teaspoons instant or bread machine yeast or 1/4 ounce pkg active dry yeast
- Place ingredients in bread machine pan in order given. (If desired, add the fruit at the end of the kneading cycle--see discussion above.) See tutorial here if you are inexperienced with a bread machine. Add additional flour 1 tablespoon at a time if necessary to make dough thick enough to make a ball and barely clean the sides.
- Set machine on dough cycle. When complete, dough should be doubled in size. If not, let it continue to rise in the machine.
- Remove from pan and roll into rectangle shape with the short dimension slightly longer than your pan. Starting with long side, use your hands to roll into a cylinder shape. Tuck ends under and carefully place roll in a 9 x 4-inch loaf pan. Cover loosely with a clean towel and allow to rise in warm place until almost double. (May take as long as an hour or more.)
- Preheat oven to 350 degrees. Bake until cooked through and crust is golden brown--approx 45 minutes. If necessary, cover with aluminum foil during last third of cooking time to protect from over browning. Internal temperature will reach 180-190 degrees when it is done. Let sit on the counter 5 minutes before removing from pan. Cool on a cooling rack.
Amount Per Serving:Calories: 201 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 23mg Sodium: 210mg Carbohydrates: 32g Fiber: 1g Sugar: 11g Protein: 4g
If you enjoy fruity yeast bread, I recommend…
- …you give these Steakhouse Orange Rolls From Your Bread Machine a try
- …this recipe for Rosemary Yeast Bread with Dried Cherries and Pecans, a sweet and savory loaf full of cherries and pecans
- …reading this article on 6 Bread Machine Secrets You Need To Know just to make sure you’re not missing out on anything with your bread machine