A sweet, orange-scented
yeast bread made with canned fruit cocktail and macadamia nuts.
Tropical
Fruit Cocktail Bread
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1 (15 1/4-ounce) can fruit cocktail
1/2 teaspoon ground ginger
3 1/4 cups all-purpose or bread flour
2 tablespoons wheat germ
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup macadamia nuts
1 tablespoon honey
2 tablespoons vegetable oil
2 tablespoons orange peel, grated
- Dissolve yeast in the
liquid drained from fruit cocktail.
- In a bowl, combine ginger,
flour, wheat germ, salt, nutmeg, macadamia nuts, honey, oil,
and grated orange peel. Stir in the yeast mixture and knead to
form a soft dough. Add the drained fruit and fold in gently.
Place in a greased bowl, turning once to coat, cover, and allow
to rise until doubled; about 1 1/2 hours.
- Punch down; form in a
greased loaf pan, and allow to rise again; about 1 hour.
- Bake at 350°F (175°C)
for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
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