Recipe Details - Robin Hood

Makes:

1 loaf

Freezing:

If you like this recipe try:

Cranberry Apricot Almond Bread
Multigrain Raisin Bread

1 user

Read comments

Add your own comments

Email this Recipe

Add to my Recipe Box

Print Recipe

A traditional bread with a twist! Try this recipe for Festive Braided Fruit Bread and see why it’s a favourite to bake in a bread machine.

If you’re thinking of having guests over for brunch or coffee, Festive Braided Fruit Bread is versatile enough to be served at either sitting. With its sweet taste and light icing, Festive Braided Fruit Bread is perfect for an open house or holiday breakfast. Made with our Robin Hood Best for Bread Homestyle White Flour, it’s a wonderfully hearty recipe.

For those who are hard to buy for, Festive Braided Fruit Bread makes a delicious gift! Whether gift-wrapped or not, this bread presents itself beautifully, and is a tasty treat that friends and family will love. Try this recipe today.

DOUGH
3/4 cup	milk, room temperature	200 mL

1	egg, beaten	1

2 tbsp	butter	30 mL

1/2 tsp	vanilla extract	2 mL

1/2 tsp	lemon rind, grated	2 mL

2 1/4 cups	ROBIN HOOD Best For Bread Homestyle White Flour	550 mL

1/4 cup	sugar	50 mL

3/4 tsp	salt	3 mL

1 1/2 tsp	bread machine yeast	7 mL
FRUIT MIXTURE
1/3 cup	mixed candied fruit, chopped	75 mL

1/3 cup	light raisin	75 mL

	Extra flour for kneading
ICING, sifted (OPTIONAL)
1 cup	icing sugar	250 mL

1 tbsp	water	15 mL

1 tsp	CRISCO^® Vegetable Oil	5 mL

1/2 tsp	almond extract	2 mL

Preparation

DOUGH

ADD ingredients for dough to machine according to manufacturer’s directions.

SELECT dough cycle. Remove dough to lightly floured board; cover and let rest for 5 minutes.

KNEAD candied fruit and raisins into dough, adding extra flour if dough becomes sticky.

DIVIDE dough into 3 sections. Roll each section into 16" (40 cm) long rope. Braid the 3 ropes together. Place on baking sheet. Leave straight or shape as desired, i.e.: wreath, candy cane etc. Cover with tea towel. Let rise in warm place (75°- 85°F/24°- 29°C) until doubled (30-40 minutes).

BAKE at 375°F (190°C) on middle oven rack for 20-25 minutes, or until golden. Remove from baking sheet immediately; cool on wire rack.

ICING

Combine all ingredients in a small bowl. If mixture is too dry, add extra water a few drops at a time. If mixture is too wet, add extra icing sugar until desired consistency. Drizzle over cooled bread.

Nutrient Content Per Portion

Calories		253

Protein		6.9 g

Fat		5.9 g

	Saturated Fat	3.4 gm

Carbohydrate		43.6 g

	Fibre	1.2 g

Sodium		221 mg

Cholesterol		32 mg

Print Recipe	Email this Recipe	Add to my Shopping List
Add to my Recipe Box	View my Recipe Box	View my Shopping List