Fruit Bread

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Fruit Bread

Cook Time 4 hrs
Total Time 4 hrs
Servings 2 5x9 inch loaf


  • 1 cup Dehydrated chopped dates
  • 7 cups Unsifted flour
  • 1/2 cup Margarine
  • 1/2 cup Wheat germ
  • 1/2 tsp Ground cloves
  • 1 tbsp Anise seed
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 cup Brown sugar
  • 1 cup Apple juice
  • 2 tbsp Active dry yeast
  • 4 cups Assorted dehydrated fruits
  • 1/2 cup Chopped walnuts
  • 1/2 cup Chopped almonds


  • Cut fruits into ¼ inch pieces.
  • Heat apple juice to just under the boiling point then add cut fruits and set aside to re-hydrate.
  • In a bowl or bread mixer, soften yeast in ½ cup of warm water (110 degrees) for 5 minutes.
  • Add 1 ½ cups warm water, honey, brown sugar, salt, Anise, cloves, cinnamon, wheat germ, and melted margarine.
  • Gradually add 3 ½ cups of flour and mix at medium speed for 5 minutes.
  • Add 1 ½ cups of flour. Add flour until consistency is correct for kneading by machine.
  • Knead for 5 minutes.
  • Remove from mixer, place in greased bowl, turn to grease top, cover and let rise until doubled (1 ½ hours).
  • Add dates and nuts to the fruit mixture.
  • Place half of the dough on a lightly-floured board. Flatten to a ½ inch thick circle.
  • Place half of the fruit mixture on top and gradually work it throughout the dough, adding only enough flour to prevent it from sticking.
  • Flatten the remaining dough and repeat.
  • Place in two well greased 5 x 9 inch loaf pans, cover lightly, and let rise in a warm place until doubled (1 hour).
  • Brush loaves with melted butter, then bake in a 350 degree oven until the bread pulls away from the sides of the pan (about 1 hour). If it browns too fast, cover lightly with foil.
  • Remove from pans, and allow to cool on racks.