Golden Egg Bread with Dried Fruit: A Bread Machine Recipe

Golden Egg Bread with Dried Fruit has a rather light texture and sweetness 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.

Why you should make this bread

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.

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.  How about trying raisins, dates, or dried blueberries?

Kitchen secret for this bread maker recipe

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.

From the bread-machine 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 try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

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Golden Egg Bread with Dried Fruit

Yield: 1 loaf

Prep Time: 2 hours 45 minutes

Cook Time: 30 minutes

Total Time: 3 hours 15 minutes

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

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Ingredients

• 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

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.

Recommended Products

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• 
  King Arthur Flour Unbleached Bread Flour, 5 Pound (Packaging May Vary)
• 
  Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
• 
  Silpat Perfect Cookie Baking Mat
• 
  Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan
• 
  Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
• 
  OXO 11214800 Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display,Black,1.2
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  Polder Safe-Serve Instant Read Kitchen Thermometer with Torch, Red
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  HONGLIDA 18-inch Wood Rolling Pin for Baking, Non-stick Pastry Dough Roller without Handles┃Perfect Gifts for Bakers.
• 
  Cuisipro Stainless Steel Measuring Spoon Set
• 
  OXO Measuring Cup Set 4 pcs of Stainless Steel, 9.39 x 9.91 x 21.59 cm, Silver

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

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