Imagine a warm, fragrant loaf that captures the essence of Nordic holiday traditions - a bread so delightful it transforms your kitchen into a cozy Scandinavian winter wonderland! This Christmas Fruit Bread isn't just a recipe; it's a sensory experience that blends rich cultural heritage with irresistible flavors. With its delicate cardamom undertones, studded with vibrant dried fruits and crunchy nuts, this bread promises to be the star of your holiday table, guaranteed to impress family and friends with just one magical slice.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Scandinavian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup mixed dried fruits
- 1/4 cup chopped nuts
Instructions
- In a small bowl, activate the yeast by dissolving it in lukewarm milk (around 110°F) and let it sit for 5-7 minutes until it becomes foamy and bubbling.
- In a large mixing bowl, combine flour, sugar, salt, and ground cardamom, creating a well in the center for the wet ingredients.
- Pour the activated yeast mixture and melted butter into the flour mixture, stirring gradually to form a soft, slightly sticky dough.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, developing gluten structure.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Punch down the risen dough and gently fold in mixed dried fruits and chopped nuts, distributing evenly throughout the dough.
- Shape the dough into a traditional oval or round loaf, placing it on a parchment-lined baking sheet.
- Cover the shaped loaf and allow a second rise for 30-40 minutes until puffy and nearly doubled.
- Preheat the oven to 375°F (190°C) during the second rising period.
- Optional: Brush the loaf's surface with beaten egg for a golden, glossy finish.
- Bake in the preheated oven for 45-50 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing to allow internal structure to set.
Tips
- Yeast Activation is Key: Ensure your milk is precisely lukewarm (110°F) to activate the yeast correctly. Too hot, and you'll kill the yeast; too cold, and it won't activate.
- Kneading Technique: Take your time kneading the dough - a full 8-10 minutes develops the gluten, creating that perfect soft, tender crumb.
- Rising Environment: Find a warm, draft-free spot for rising - near a preheating oven or in a slightly warmed (but turned off) oven works perfectly.
- Fruit Distribution: Fold fruits and nuts gently to prevent tearing the delicate dough structure.
- Egg Wash Optional: For a professional bakery-style finish, brush with beaten egg before baking for a gorgeous golden sheen.
- Cooling is Crucial: Resist cutting immediately! Let the bread cool completely to allow internal structure to set, ensuring perfect slicing.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
