dried fruit and raisins with cold water and soak for 5 minutes, then drain well
and set aside.
1 cup bread flour, 1/2 cup whole wheat flour and yeast in a large mixing bowl.
in very warm water, sugar (or honey), oil and salt.
in enough remaining flour to form a rough dough ball that pulls away from sides
of the bowl.
dough on lightly floured surface; knead about 8 minutes until smooth and
dough on floured surface; scatter raisins and fruit pieces in middle and bring
edges of dough up over the fruit and raisins; knead carefully to distribute
pieces throughout dough. The dough will
become somewhat stickier when the fruit is kneaded in; add more bread flour, a
little at a time, as needed to reduce moisture enough to handle the dough
or line a baking sheet with parchment paper.
Flatten dough with hands into 1/2-inch thick rectangle and place on
prepared baking sheet. Cover with
plastic wrap that has been sprayed with nonstick spray or oiled to avoid
sticking to dough.
covered dough rise in warm place for 45 minutes.
oven to 400°F. Dimple the risen dough by
pressing fingertips into it about 1/2-inch deep all over the surface and let
rise an additional 15 minutes in a warm place.
plastic wrap. Mix beaten egg white with milk, and brush over the dimpled dough
then sprinkle with sugar.
in preheated oven 15-20 minutes or until golden.
on wire rack and serve warm.
If Hodgson Mill Best for Bread Flour
is unavailable, Hodgson Mill All Purpose
White Flour may be used
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