Main Ingredients:
High-gluten Flour: 400g; Milk: 80g; Yeast: 6g; Dried Fruit: 80g.
Additional Ingredients:
Water: 204g; Sugar: 16g; Salt: 6g; Butter: 20g.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Assorted Soft Fruit Bread
Prepare the ingredients.
Pour all ingredients except dried fruit and butter into the mixer.
Knead into a uniform dough, then add softened butter.
Knead until expanded (not necessary to knead completely). Add chopped dried fruit.
Continue kneading to evenly incorporate all dried fruit into the dough. Then shape into a round ball for primary fermentation.
Ferment until doubled in size.
Deflate the fermented dough, divide into four portions, and let it rest for 30 minutes.
Take one portion of dough and shape it into an olive shape.
Repeat the same process for the other three portions of dough, place them on an oiled baking sheet, and let them undergo secondary fermentation.
Ferment until 1.5 times in size.
Dust with flour, then make cuts on the surface.
Place in a preheated oven, bake at 200°C with both top and bottom heat for about 20 minutes. After baking, cool on a wire rack.
