Fruit-Nut Graham Bread

Cooking Instructions

BAKING PANS

2 medium (8 1/2"-x-4 1/2") baking pans, greased or Teflon

BY HAND OR MIXER

8 mins.

In a large mixing or mixer bowl measure 1-1/2 cups each white and whole-wheat flours, and stir in the yeast, milk, salt, and brown sugar. Pour in the hot water and stir by hand or at medium speed in the mixer for 1 minute, or until fully absorbed. Add the balance of the whole-wheat flour, and the shortening. Beat at medium-high speed for 3 minutes, or by hand.

Add the white flour, 1/4 cup at a time, starting first with a wooden spoon and then mixing by hand or with a flat beater.

KNEADING

8 mins.

Sprinkle the work surface liberally with flour and turn the ball of dough onto it. Or leave in the mixer bowl under the dough hook. If the dough is slack, or moist and sticky, work sprinkles of flour into it. Soon it will become elastic and springy, and will no longer stick to the fingers or the work surface. Knead with a strong push-turn-fold motion for about 8 minutes, or with the dough hook.

BY PROCESSOR

5 mins.

Use the plastic dough blade.

Measure 1-1/2 cups each white and whole-wheat flours into the work bowl. Pulse. Add the yeast, dry milk, salt, and brown sugar. Pulse to blend. Add the hot water and the shortening. With the processor on, add 1/2 cup of each of the flours, alternating between the two.

KNEADING

45 secs.

Keep the machine running and knead the dough for 45 seconds. The dough will form a ball and ride the blade, cleaning the sides of the bowl as it swishes around.

Stop the processor, remove the cover, and feel the dough. It will be slightly sticky but a sprinkle of flour should dry the surface.

FIRST RISING

1-1/4 hours

Return the dough to the mixing bowl, pat all over with greased fingertips and cover the bowl with plastic wrap to keep in the moisture. Leave at room temperature until the dough has doubled in bulk and is puffy to the touch, about 1-1/4 hours.

(If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising times by half.)

SHAPING

10 mins.

Dredge the sticky fruit and nuts in a tbsp flour spread on the work surface. Punch down the dough, and begin to work in the fruit and nuts. This will take about 4 minutes.

With a knife cut the dough into 2 pieces. Form each into a round ball, flatten into an oval the length of the pan, fold in half, and seal the seam by pinching with your fingers. Pat into shape and place the loaf, seam down, in the pan.

SECOND RISING

45 mins.

Cover the pans with wax paper and leave to rise until the center of the dough has risen about 1" above the edge of the pan, about 45 minutes.

PREHEAT

Preheat the oven to 375 20 minutes before baking.

BAKING 375

45 mins.

Slip the pans into the oven and bake until the crusts are a dark brown and the loaves have pulled away from the sides, about 45 minutes. If the crusts brown too quickly, place a piece of foil or brown paper over them. When tapping on the bottom crust yields a hard and hollow sound, they are done.

(If using a convection oven, reduce heat 50.)

FINAL STEP

Remove the bread from the oven and place on a wire rack to cool. Meanwhile, in a small bowl mix the confectioners' sugar, milk, and vanilla.

While the loaves are still warm drizzle the tops with the confectioners' icing and sprinkle with the chopped walnuts.