Ingredients
The following ingredients have 4 Servings
- 3 cups bread flour (13 1/2 ounces, plus more if needed)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup water (at room temperature)
- 1/4 cup heavy whipping cream (at room temperature)
- 2 eggs (at room temperature)
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup assorted dried fruit or berries (chopped if using larger ones like apricots)
- Egg wash (1 egg beaten with 1 tablespoon water)
Instruction
- Combine flour, yeast, water, cream, eggs, and sugar in the bowl of an electric stand mixer fitted with a dough hook.
- Knead until ingredients are combined and the dough is smooth.
- Add salt. Add butter, one tablespoon at a time, until each is incorporated into the dough.
- You may need to add a little flour (about a teaspoon) along with the butter pieces if the dough becomes too loose and starts sticking to the bowl.
- Add dried fruit and knead until just combined.
- Cover bowl with plastic wrap and let rise in a warm place until it has doubled in size, about 1 hour.
- Lightly grease a 9- X 5-inch loaf pan.
- Punch down dough and roll or pat to a 14- X 7-inch rectangle. Start with the shorter side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.
- Place dough seam side down in prepared loaf pan.
- Cover pan with plastic wrap or place pan in a large plastic zip top bag and seal bag.
- Chill dough overnight or up to 24 hours.
- Heat oven to 350°F.
- Remove plastic wrap from pan or take pan out of plastic bag.
- Brush top of loaf with egg wash.
- Bake until bread is nicely browned and the internal temperature registers 190°F, about 50 minutes.
- Remove bread from pan and cool completely on a wire rack before slicing.
