Fruit Bread (White Yogurt Bread)

Name: Fruit Bread (White Yogurt Bread)
Yield: 7 servings
Cuisine: American
Ingredients: 70 grams Assorted dried fruits of your choice (see Hints); 200 grams Bread (strong) flour; 12 grams Sugar; 5 grams Honey; 40 grams Plain yogurt; 100 grams Water; 3 grams Salt; 2 1/2 grams Dry yeast; 20 grams Unsalted butter; 1 Bread flour for dusting

cookpad.japan @cookpad_jp

I thought that it would be pretty if I made white bread with assorted colorful dried fruits. After several attempts I was successful.
I couldn't get a hold of them this time, but if you add green maraschino cherries or angelica to the mix, the bread should be even prettier.

I used lemon and orange peel, dried pineapples, dried apricots, dried apple, dried cranberries and dried mangoes this time. Choose your dried fruits so that you don't have just very sour or very sweet types; go for a good balanced mix. Have fun trying out your favorite fruits. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

7 servings

70 gramsAssorted dried fruits of your choice (see Hints)
200 gramsBread (strong) flour
12 gramsSugar
5 gramsHoney
40 gramsPlain yogurt
100 gramsWater
3 gramsSalt
2 1/2 gramsDry yeast
20 gramsUnsalted butter
1Bread flour for dusting

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Steps

1

Prepare the dried fruits. Chop up big ones like apricots or long ones like peel into 7mm dices.
2

Put the combined dried fruit in a colander, pour boiling water over it, and pat dry with paper towels.
3

Put all the ingredients up to the yeast in the list in a bread machine and start the "dough-kneading only" program. Add the butter 5 minutes in. When the dough has finished kneading, take it out of the machine.
4

Roll the dough out, scatter evenly with the dried fruit and press them in with the palms of your hands to bury them in the dough.
5

Fold the dough to wrap the fruit. Hold the dough with both hands and fold the dough into a ball while making sure the fruit mixes in it evenly.
6

When the fruit has been mixed into the dough, round it off and it put into a lightly oiled bowl. Leave it for the 1st rising until it has doubled in volume.
7

If you were able to complete the kneading-in process quickly, you can return the dough to the bread machine to complete the 1st rising in there.
8

You can use the 'knead in additions' setting of your bread machine if you like. However, this will crush the fruit so they won't look as nice.
9

After the 1st rise is over, take the dough out onto a work surface, deflate it, divide into 7 portions and round off each one. Let rest for 15 minutes.
10

After the dough has rested, punch it down lightly with the seam side up. Round it off again.
11

To form the rolls, you can press a chopstick firmly in the middle, or put it in a baking form as shown in the bottom photo, etc.
12

When the rolls are formed, put them on a kitchen parchment paper lined baking sheet and leave to rise (2nd rising) until doubled in volume. Start preheating the oven to 180°C at the appropriate time.
13

Dust the tops of the rolls with bread flour using a tea strainer. Lower the oven temperature to 160°C and bake the rolls for 13 minutes.
14

When the rolls are baked cool them on a rack to finish. They are very tender when just out of the oven, so use a spatula to move them about.