Candied Fruits Butter Bread

When you make Christmas Cake, double the fruit amount and keep half to make these delightful fruit breads – Half Brioche, Half Breads these bake goods are a treat in the morning, toasted, with just a little butter and a good cup of coffee. Life is good again !

INGREDIENTS
Dough Base – Leaven –
15 Gr. Fresh Yeast
6 cl or 60 Gr. Milk
60 Gr. Bread Flour

Dough
150 Gr. Butter – Cool – room temperature
500 Gr. Bread Flour
30 Gr. Caster Sugar
3 Large Eggs
1/2 Teaspoon Salt
3 cl or 30 Gr. Milk
150 Gr. Candied fruits / fruit peel / raisins, whatever you have
1 Egg

METHOD
Prepare a sourdough base / leaven – Dilute the yeast (I use fresh yeast for these breads, as it seems it is much stronger than rapid yeast) in room temperature milk and mix well – Cover the liquid with the flour, do not mix. Let the mixture rest for 30 minutes in a cool place.
For the dough, sift the flour in a mixer with a dough hook, add the leaven, then the sugar, eggs and the salt. Add the milk and incorporate the butter.
Mix on medium-high speed for at least 8 minutes. Add the fruits and mix again for a few minutes.
Let the dough rest for 1 1/2 hour – Cut the dough in half and place in bread mould – Let the dough rest in these moulds for 1 hour, until doubled in size.
Bake for 20-25 minutes – Whilst still hot, cover with a fine layer of Orange Marmelade.
Wait 30 minutes… I know…only 30 minutes !

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