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Festive Fruit Bread

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

30 mins

Cook time

50 mins

Total time

140 mins

Ingredients

½ cup candied mixed fruit peel (90 g)

1 cup red candied cherries - chopped (200 g)

1 cup green candied cherries - chopped (200 g)

½ cup dried cranberries (60 g)

½ cup candied mixed fruit (90 g)

2½ tsp quick rise instant yeast (10 g)
½ tbsp granulated sugar (6 g)
¼ cup water - warm (50 g)

1 package Kinnikinnick All Purpose Flour Blend (454 g)
1 tbsp xanthan gum (12 g)
2 tsp salt (10 g)
1 tsp baking powder (5 g)
3 large eggs (168 g)

3 tbsp canola oil (36 g)
3 tbsp butter - soft (45 g)
2 tbsp honey (30 g)

1 medium orange - zested/juiced (8 g/100 g)

1 large lemon - zested/juiced (7 g/44 g)

1 cup 2% milk - warm (225 g)
Optional: melted butter or olive oil to brush bread

Additional: Kinnikinnick All Purpose Flour Blend for working dough

Gluten-free Festive Fruit Bread on Board, Red Velvet & Christmas decor

Directions

In a medium bowl combine dried and candied fruit. Soak fruit for 10 minutes and drain well. Set aside.
Use a stand mixer and paddle attachment for best results.
In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, xanthan gum, salt and baking powder. Set aside.
In mixing bowl combine eggs, oil, butter, honey, lemon and orange juice. Add lemon and orange zest. Mix for 30 seconds.
Add warm milk and yeast mixture. Mix for 1 minute.
Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
Add soaked fruit and mix until combined.
Lightly flour counter top and scoop dough into a mound.
Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ - ½ cup flour required).
Form dough into a mound.
Cover with plastic wrap and let dough rest for 20 minutes.
Form dough into one loaf or two loaves by forming dough into two logs (picture shown was made into one). Flatten dough into a rectangular shape with the palm of your hands. Fold both sides of dough towards the centre of the dough. Roll from one end to form a roll. Continue to roll in a log form to work seam into dough. You may need to do this several times to get a smooth loaf and work out any air bubbles.
Place rolled loaf(s) on a parchment lined baking sheet (seam side down).
Cover and proof for 40 minutes. Preheat oven to 375°F (190°C).
Brush top of proofed loaf(s) with optional olive oil or melted butter before baking.
Bake in preheated oven for 40 - 45 minutes.
Remove from oven and let cool 5 minutes on pan.
Remove from pan and finish cooling loaf on cooling rack.
Dust with optional icing sugar.

Tips & Variations

To create a proofer- place a cooling rack on top of a 9 x 13 pan filled with boiling water. Place baking pan on top of rack. Cover with a kitchen towel.
For best texture consume within 48 hours or freeze leftovers. Works well for French Toast.
Bread pan version: uses two 9" bread pans. Form dough the same way. Omit first bulk proof. Proof in pans for 50 minutes.