From the blog for Love of the Table
2 1/4 t. active dry yeast (1 envelope)
55 g. (1/4 c.) warm water
383 g. (3 c.) bread flour, divided
40 g. (3 T.) sugar
1 t. salt
121 g. (1/2 c.) milk
40 g. (3 T.) unsalted butter
2 eggs, room temperature
9 oz. mixed dried fruits (see notes)
3 oz. coarsely chopped, skinned hazelnuts (see notes)
In a large mixing bowl soften the yeast in the warm water. Place 320 g. (2 1/2 c.) of the bread flour, the sugar and the salt in a small bowl and whisk to combine. Warm the milk and the butter in a small saucepan just until the butter melts. If the mixture exceeds 115°, let cool before proceeding.
Add the warmed milk/butter, the eggs and the dry ingredients to the softened yeast and mix with a wooden spoon or stiff rubber spatula to form a soft dough. If the dough is unmanageably sticky, add more of the flour to bring it together…but only as much as necessary. Too much flour will create a stiff dough and will produce a dry loaf of bread.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (5 to 7 minutes), incorporating only as much of the remaining flour as is needed to keep the dough from sticking unmanageably to the counter. After 5 to 7 minutes the dough will feel slightly tacky…but not sticky, and it should feel soft and pliable—not stiff and resistant. (If the dough is too stiff, knead in small amounts of water until it softens.) Add the dried fruits and nuts and gently knead until all of the nuts and fruit are incorporated and evenly distributed. Place the dough in a buttered bowl. Turn the dough to coat with butter and cover the bowl with plastic wrap. Let the dough rise until doubled in bulk (about 2 hours).
Gently deflate the dough. (At this point, you may proceed with forming, proofing and baking, or, alternatively, cover again and place in the refrigerator overnight. In the morning, deflate again before proceeding.) Divide into three portions of equal weight and roll each portion out into a strand that is about 18 inches long. Make sure all of the strands are of equal length and diameter. Braid the three strands together and pinch the ends to form a neat loaf. Transfer the braid to a parchment lined baking sheet and brush all the exposed surfaces with egg wash. Cover loosely with lightly buttered or oiled plastic wrap and let rise until fully doubled (it will look swollen and puffy and when lightly pressed with a fingertip, the indentation will remain)—about 1 1/2 hours.
Carefully brush with a second coat of egg wash. Transfer the pan to the middle rack of a preheated 325° oven and bake until the loaf is a deep golden brown, feels very firm, and sounds hollow when tapped on the bottom—about 40minutes (rotate the baking pan from back to front after 20 minutes of baking). The internal temperature at the center of the loaf should register about 185°.
Transfer the loaf to a wire rack and let cool for at least an hour before slicing.
This loaf is delicious as part of a brunch spread. It makes excellent toast. It is also good with cheese. Slightly stale slices would make good French Toast…or a delicious grilled cheese sandwich. Peter Reinhart makes his bread with dried cranberries and walnuts and serves it as part of his Thanksgiving spread.
Notes:
You may use any mix of dried fruits that you prefer. I like equal quantities of pitted, chopped Medjool dates, chopped dried apricots and tart cherries.
Chopped toasted walnuts, pecans or pistachios would all be delicious, too.
You may omit the nuts entirely and replace them with another 3 oz. of dried fruit.
The double egg wash in this recipe produces a loaf with a deeply, burnished brown finish. If you would like a loaf that is not so dark, just egg wash once, right before baking.
(Adapted from The Bread Baker’s Apprentice by Peter Reinhart)
http://www.forloveofthetable.com/2015/12/a-braided-loaf-filled-with-dried-fruits.html
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