Brazilian Fruit Bread Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Brazilian Fruit Bread. You won't regret spending your time making Brazilian Fruit Bread. What are you waiting for, try it now.
Ingredients
1/2 tablespoon active dry yeast
2 tablespoons warm water (105°-115°F)
1/2 cup milk
4 tablespoons unsalted butter
3 tablespoons sugar
1/4 teaspoon salt
2 1/2-3 cups flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 cup golden raisins
1/4 cup chopped dried apricots
1/4 cup chopped Brazil nuts
1 egg
1 colored uncooked egg
1 tablespoon heavy cream sugar
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105°-115°F).
2 Combine 1 1/2 cups flour, cinnamon, allspice, nutmeg, yeast mixture, and milk mixture in mixing bowl. Mix thoroughly. Mix 1 cup flour, raisins, apricots, and Brazil nuts in separate bowl. Mix thoroughly.
3 Add egg and fruit mixture to batter. Mix thoroughly.
4 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Set aside a 2 1/2-inch ball of dough. Shape dough into loaf and place in 4 x 8-inch greased pan. Cover; let rise until double€”about 30 minutes.
7 Center a colored, uncooked egg on top of loaf.* Roll out remaining dough into two ropes; make a cross over egg.
8 Brush top with cream, and sprinkle on some sugar. Bake in a preheated 400°F oven about 30€”40 minutes or until done. Cool on wire rack.
2 Combine 1 1/2 cups flour, cinnamon, allspice, nutmeg, yeast mixture, and milk mixture in mixing bowl. Mix thoroughly. Mix 1 cup flour, raisins, apricots, and Brazil nuts in separate bowl. Mix thoroughly.
3 Add egg and fruit mixture to batter. Mix thoroughly.
4 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Set aside a 2 1/2-inch ball of dough. Shape dough into loaf and place in 4 x 8-inch greased pan. Cover; let rise until double€”about 30 minutes.
7 Center a colored, uncooked egg on top of loaf.* Roll out remaining dough into two ropes; make a cross over egg.
8 Brush top with cream, and sprinkle on some sugar. Bake in a preheated 400°F oven about 30€”40 minutes or until done. Cool on wire rack.
