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.
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.
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
If you enjoy fruity yeast bread…
- give these All Steak Orange Rolls From Your Bread Machine a try
- try this recipe for Rosemary Yeast Bread with Dried Cherries and Pecans, a sweet and savory loaf full of cherries and pecans
- read 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
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Paula
Golden Egg and Dried Fruit Bread Machine Recipe
Ingredients
- ¾ cup water - 170 gr
- 2 large eggs - 50 gr
- 6 tablespoons vegetable oil - 75 gr
- ¼ cup granulated sugar - 50 gr
- 1 ½ teaspoons table or sea salt - 9 gr
- ⅔ cup dried cranberries, dried cherries, or raisins - 99 gr
- 3 cups unbleached bread flour - 360 gr
- 2 teaspoons instant or bread machine yeast - 6 gr
Instructions
- Place ingredients in bread machine pan in order given. Select the DOUGH cycle and press START. (If desired, add the fruit at the end of the kneading cycle–see discussion above.)
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the DOUGH cycle is finished, if the dough has doubled in size, remove it from the pan to a floured surface. If the dough has not risen enough, leave it in the machine until it does before proceeding.
- Remove the dough from the bread maker pan and roll it into a rectangle shape with the shortest side slightly longer than your pan. Starting with the long side, use your hands to roll the dough into a cylinder shape. Tuck ends under and carefully place the roll in a 9 x 4-inch loaf pan. It should fill the pan about halfway.
- Cover loosely with a clean towel and allow to rise in a warm place until almost double. (May take as long as an hour or more.)
- Preheat oven to 350˚F. Bake until cooked through and the crust is golden brown–approx 45 minutes. If necessary, cover with aluminum foil during the last third of the cooking time to protect the loaf from over-browning. The internal temperature should reach 190˚F when it is done.
- Let the baked loaf cool in the pan on the counter for 15 minutes. Turn out onto a cooling rack.
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 :)