Fruit Loaf

Line the baking trays with parchment paper.

Put all ingredients except dried fruits (start with salt, flour, yeast, sugar, fresh milk and butter) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough until comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 15 minutes. Add the dried fruits after 10 minutes. If the dough is too dry, add 1 tablespoon of fresh milk or water at a time. Some bread flour absorbs more water.

Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed.

Transfer the dough to the prepared loaf pan.

Place all dough in the prepared loaf pan. Let it rise for another 45 to 60 minutes or until double in size.

15 minutes before baking, preheat the oven to 190'C.

Brush top of the bread with egg wash.

Bake at preheated oven for 25 - 30 minutes or until golden brown.

Remove bread from oven and let them cool on rack.

Note:
If you don’t have fresh milk available, just replace the fresh milk with water and add 3 tablespoons of full cream milk.