Fruit Bread II
This is a very pretty loaf with a light background. It’s filled with the sweetness of glazed fruit.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Step: 2
In large bowl measure in flour, sugar, baking powder, salt, candied pineapple, raisins or currants, and cherries. Stir thoroughly. Make a well in center.
Step: 3
In small bowl beat eggs until frothy. Mix in milk and oil. Pour into well. Stir just to moisten. Pour into greased 9x5x3 inch loaf pan.
Step: 4
Bake at 350 degrees F (175 degrees C) for 1 hour. Let cool in pan 10 minutes, then remove.
NUTRITION FACT
Per Serving: 228 calories; protein 4.1g; carbohydrates 40.3g; fat 6g; cholesterol 32.6mg; sodium 314.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.
