Tropical Fruit Bread
- Active Time 20m
- Total Time 2h 50m
Makes 3 rings (8 servings each)
Bring the islands closer to home with this festive ring bread. It’s bursting with a mix of tropical fruits and flavored with a touch of ginger. Glaze the loaves with a milk and sugar coating just before they’re done.
- 5 1/4-5 3/4 cups all-purpose flour, divided
- 1 package active dry yeast
- 1 teaspoon ground nutmeg
- 1 3/4 cups milk
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup diced candied pineapple or candied papaya
- 1/4 cup chopped pitted dates
- 1 tablespoon finely chopped crystallized ginger
In a large mixing bowl, stir together 2 cups flour, yeast and nutmeg; set aside. In a medium saucepan, heat and stir the milk, butter or margarine, sugar and salt till the mixture is warm (120 degrees F to 130 degrees F) and the butter or margarine is almost melted. Add the milk mixture to the flour mixture along with the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in the candied pineapple or papaya, dates, crystallized ginger and as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide into 6 portions. Cover and let rest for 10 minutes. Roll each portion into an evenly thick rope that is 20 inches long. Lay 2 of the ropes side by side and 1 inch apart; twist together loosely. Join the ends to form a circle. Place on a lightly greased large baking sheet. Repeat with the remaining ropes, using a total of 2 baking sheets. Cover and let rise in a warm place till nearly doubled (45 to 55 minutes).
Bake in a preheated 350 degrees F oven for 15 to 20 minutes. Brush the loaves with additional milk and sprinkle with sugar, rotate pans and bake for 5 more minutes, or till golden brown. Remove from baking sheet; cool on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
176 calories; 5g total fat; 29mg cholesterol; 64mg sodium; 29g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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