An easy and delicious recipe for Fruit Loaf with step-by-step photos. Perfect at breakfast, whether served warm or toasted.
To make the dough
First proving session
To shape the dough
Second proving session
To bake the fruit loaf
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first as per the recipe above.
BREAD FLOUR VS PLAIN FLOUR (ALL-PURPOSE FLOUR)
* As with most bread recipes, this particular recipe calls for strong white flour. Strong white flour contains more protein, which helps to create more gluten in the dough, giving bread that wonderful elastic texture when baked. However, normal plain flour (or all-purpose flour) works really well here too.
* For Swiss readers, I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
OVERNIGHT RISE IN THE FRIDGE
* You can choose to do an overnight rise for either the first or second proof.
* For the first proof: place the dough in a large bowl, cover the bowl, and place it in the fridge overnight. The next morning, let the dough come to room temperature before proceeding with the rest of the recipe.
* For the second proof: shape the dough and place it in the loaf pan, cover the loaf pan, and place it in the fridge overnight. The next morning, let the dough come to room temperature before baking as per the recipe.
I like my fruit bread with more bread to dried fruit ratio, so I reduced the quantities of dried fruit in this recipe and restricted it to only raisins and dried apricots the first time I made it. On the second occasion, I added raisins and chopped dried figs. You can also spice up the bread with some ground cinnamon and/or ground cardamon. Really, the variations are quite up to you.
Recipe adapted from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra. This is a very simple fruit loaf – think white bread studded with dried fruit. But given it’s simplicity, it lends itself well to any personal variations which you desire. In terms of dried fruit, the original recipe calls for:
100 g / 3 1/2 oz currants
55 g / 2 oz sultanas (golden raisins)
2 tablespoons dried cranberries
1 tablespoon candied orange peel
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.