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Golden Egg Bread with Dried Fruit: A Bread Machine Recipe

Preview: This Golden Egg Bread with Dried Fruit is a bread machine recipe with a light texture that works well for bread pudding and ham sandwiches.

Fresh-baked bread is aromatherapy for me–right up there with fresh-cut grass. Do you agree? Wonder if you can buy the smell of bread baking 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 such a candle. Bake this dried fruit bread for an unforgettable breakfast that smells and tastes way better than any candle.

Mix this bread with a stand mixer or by hand, if preferred. See the recipe notes for details.

Dried Fruit bread from a bread machine

This fruit bread recipe is excellent for eating out of hand on the first day. Use it 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.

ham sandwich with dried fruit bread
I love eating this bread as part of a sandwich. Good with turkey or ham and Durkee’s Famous Sauce.
ham salad on cranberry bread
Bread machine egg bread can transform chicken salad or ham salad into a special treat suitable for a brunch, luncheon or shower.
Dried Cranberry-Cherry Butter Bread Pudding on a spoon
Dried fruit bread is similar to bread machine challah or bread machine brioche in that it makes wonderful French Toast or bread pudding as seen below.

Substitutions

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.  Try raisins, currants, dates, or dried blueberries?.

Bread maker tip:

Adding fruit at the end of the kneading process preserves the integrity of the fruit. Observe the 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.

Bread Machine Dried Fruit Bread from the bread maker pan to the oven

how to form bread for loaf pan

If you enjoy fruity yeast bread




If you enjoyed this recipe, please give it a five-star 🤩 rating inside the recipe card below. No comment required. Thank you.

Hope to see you again soon!
Paula

p.s. Questions? Email me: paula at saladinajar.com.

Yield: 1 loaf

Golden Egg and Dried Fruit Bread Machine Recipe

Golden Egg and Dried Fruit Bread Machine Recipe

Golden Egg Bread with Dried Fruit has a light texture that works well for bread pudding, sandwiches, and eating out of hand.

Prep Time 2 hours 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 3/4 cup water (170 gr)
  • 2 large eggs (50 gr)
  • 6 tablespoons vegetable oil (75 gr)
  • 1/4 cup granulated sugar (50 gr)
  • 1 1/2 teaspoons table or sea salt (9 gr)
  • 2/3 cup dried cranberries, dried cherries, or raisins (99 gr)
  • 3 cups bread flour (360 gr)
  • 2 teaspoons instant or bread machine yeast (6 gr) or 1/4 ounce pkg active dry yeast

Instructions

  1. 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.
  2. Set machine on dough cycle. When complete, dough should be doubled in size. If not, let it continue to rise in the machine.
  3. 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.)
  4. 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.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 210mgCarbohydrates: 32gFiber: 1gSugar: 11gProtein: 4g

Did you make this recipe?

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Ju

Monday 15th of April 2019

My initial batter was really really watery.... any idea why??

Paula

Monday 15th of April 2019

Is it possible you forgot to add all the flour or perhaps mismeasured the liquid or oil?

Kathy

Thursday 20th of March 2014

Did you ever hear of adding baking powder to bread dough to make it rise higher and lighter?

Kathy

Tuesday 7th of January 2014

I made this bread and it came out perfect the first time, it makes great French toast too, I used eggnog and an egg as the base, cinnamon. I lost s similar recipe years ago and I finally found it. I added 1/4 cup of Old English diced fruit and peel mixed fruit and golden raisins, the colored specs of fruit were a nice added colorful touch. This diced fruit you can get normally around the holidays, I hope you can get it year round. Thanks for this wonderful recipe to add to my collection

Wendy

Monday 10th of December 2012

I made this bread yesterday and LOVED it! Thanks for putting this recipe up!

M.

Tuesday 25th of May 2010

this is beautiful.....it looks so yummy I'll have to try try this recipe myself...love addition of dried fruit :)