Fruit and Nut Bread

1/4 teaspoon sugar

1/4 cup warm water

2-1/4 teaspoons active dry yeast

1/3 cup warm water

1/3 cup sugar

1 tablespoon honey

2-1/2 cups all-purpose flour

1/2 teaspoon kosher salt

85 grams unsalted butter, very soft

150 grams chopped nuts

150 grams dried fruit

egg glaze

In a stand mixer with a dough hook, Dissolve the 1/4 teaspoon sugar in

the warm water. Sprinkle in the yeast stand until foamy, about 10 mins.

In a small bowl, stir together the 1/3 cup warm water and 1/3 cup sugar.

When sugar is dissolved, stir in the honey until it dissolves. pour into the

mixing bowl. Add the flour and salt. Mix until a cohesive dough forms.

Increase speed to medium. Add the butter 1 tablespoon at a time and beat

until fully incorporated before the next addition.10 to 12 minutes.

Transfer the dough to a lightly floured surface and knead by hand to form

a smooth, round ball, about 30 seconds. Lightly grease the mixer bowl

and put in the dough, seam side down. Cover tightly and let the dough

rise until doubled, about 2 hours.

To shape the breads, stretch the dough into a rectangle Sprinkle the fruit

and nuts all over it. to cover. Roll it up. Squeeze and knead vigorously to

make sure the nuts and raisins are evenly distributed in the dough. Cut

the dough in half and shape each piece into a ball. Line a baking sheet

with parchment Cover loosely with a kitchen towel and let them rise for

about 45 minutes.

On an oven rack adjusted to the center position and

preheat the oven to 190 C. Brush with egg glaze, and set the baking pan

onto the cookie sheet. Bake for 20 minutes then tent with foil for an

additional 15 minutes.degrees F. Makes 2 loaves.