Tropical Fruit Cocktail Bread
A sweet, orange-scented yeast bread made with canned fruit cocktail and macadamia nuts.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1 (15.25-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 grated orange peel
- 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 in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.