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Makes:  1 loaf

If you like this recipe try:

Cranberry Apricot Almond Bread
Multigrain Raisin Bread
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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 cupmilk, room temperature200 mL
1 egg, beaten1
2 tbspbutter30 mL
1/2 tspvanilla extract2 mL
1/2 tsplemon rind, grated2 mL
2 1/4 cupsROBIN HOOD Best For Bread Homestyle White Flour 550 mL
1/4 cupsugar50 mL
3/4 tspsalt3 mL
1 1/2 tspbread machine yeast7 mL
FRUIT MIXTURE
1/3 cupmixed candied fruit, chopped75 mL
1/3 cuplight raisins75 mL
Extra flour for kneading
ICING (OPTIONAL)
1 cupicing sugar, sifted250 mL
1 tbspwater15 mL
1 tspCRISCO® Vegetable Oil5 mL
1/2 tspalmond extract2 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.

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