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
Golden Egg Bread with Dried Fruit
Golden Egg Bread with Dried Fruit has a light texture that works well for bread pudding, sandwiches, and eating out of hand.
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
- 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.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 210mgCarbohydrates: 32gFiber: 1gSugar: 11gProtein: 4g
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 :)