Homemade Mixed Fruit Bread

This bread takes a simple white yeast dough and gives it a sweet twist: candied mixed fruit rolled right into the loaf, so every slice reveals a pretty fruity spiral.

The dough itself is a basic enriched bread, kneaded until smooth and elastic to develop the gluten that gives the loaf its soft, springy crumb. Knead it the full 10 to 15 minutes, since that’s where the structure comes from.

The fruit goes in cleverly. Roll the risen dough into a rectangle, scatter the candied fruit over it, then roll it up tight like a jelly roll before tucking it into the pan. That spiral keeps the fruit evenly distributed instead of clumping at the bottom.

Two rises matter, one for the dough and one after shaping, so don’t rush them. The result is a soft, lightly sweet fruit loaf that’s lovely sliced and toasted with butter.

Chef Tips

• Knead the dough until smooth and elastic for a soft, well-risen loaf.
• Let it rise somewhere warm until truly doubled, both before and after shaping.
• Roll the dough up tightly around the fruit so the spiral holds and the slices stay neat.
• Toss the candied fruit in a little flour first so it doesn’t sink or clump.

Variations

• Use raisins, sultanas, or chopped dried apricots in place of, or alongside, the candied fruit.
• Add a pinch of cinnamon or mixed spice to the dough.
• Brush the warm loaf with a little honey or sugar glaze for a shiny, sweeter crust.