Fruit and Nut Bread

[Guest guest]

* Exported from MasterCook *

 

Fruit and Nut Bread

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 18 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup hazelnuts

2 1/2 cups all-purpose flour -- divided

2 cups whole wheat flour

1 1/2 cups warm water -- (100ø to 110ø)

1 package dry yeast -- (about 2 1/4 teas.)

1 cup coarsely chopped dried mixed fruit

1/3 cup packed brown sugar

2 tablespoons vegetable oil

1 teaspoon salt

1 large egg -- beaten

1/2 cup seedless red grapes

Cooking spray

2 teaspoons vegetable oil

1 tablespoon sunflower seed kernels

 

1. Preheat oven to 350°.

 

2. Place hazelnuts on a baking sheet. Bake nuts at 350° for 15 minutes,

stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop

nuts.

 

3. Lightly spoon flours into dry measuring cups; level with a knife.

 

4. Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl,

and stir well with a whisk. Cover and let stand at room temperature 1 hour.

 

5. Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit,

sugar, 2 tablespoons oil, salt, and egg to yeast mixture, and stir until a soft

dough forms (dough will feel tacky). Turn dough out onto a lightly floured

surface. Knead dough until smooth and elastic (about 5 minutes); add enough of

remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from

sticking to hands. Arrange grapes over dough; gently knead on a lightly floured

surface 4 to 5 times or just until grapes are incorporated into dough. Place

dough on a baking sheet coated with cooking spray. Shape into an 8-inch round

loaf. Brush dough with 2 teaspoons oil. Sprinkle surface of dough with

sunflower kernels, gently pressing kernels into dough. Cover and let rise in a

warm place (85°), free from draft, 45 minutes or until doubled in size. (Press

two fingers into dough. If indentation remains, the dough has risen enough).

 

6. Preheat oven to 375°.

 

7. Uncover dough. Bake at 375° for 35 minutes or until the loaf sounds hollow

when tapped. Remove loaf from baking sheet; cool on a wire rack. Yield: 1

loaf, 18 servings (serving size: 1 slice).

 

Calories 200 (26% from fat); Fat 5.7g (sat 0.8g, mono 2.9g, poly 1.6g); Protein

4.9g; Carb 33.8g; Fiber 2.5g; Chol 12mg; Iron 1.0mg; Sodium 138mg; Calc 24mg

 

KES 03/20/00

 

- - - - - - - - - - - - - - - - - -