I will admit that the name and technique are a little strange. But the result is a nice enriched bread, filled with goodies, that you can tear apart and munch down.
YIELD: 4 Loafs
55 g Fresh Yeast
595 g Water
1080 g Bread Flour
80 g Milk Powder (optional)
2 x Whole Eggs
20 g Salt
55 g Sugar
10 g (or less) Cinnamon
55 g Butter or Vegetable Oil
3 x Whole Eggs
130 g Candied Mixed Fruit
170 g Soaked Raisins
90 g Walnuts, toasted
1) Place the yeast and water into a small mixing bowl, and make a slurry.
2) Sift the flour (and milk powder if using) on top.
3) Place 2 eggs, salt, sugar, cinnamon, and butter (or oil) on top of the flour.
4) Mix the dough on 1st speed until ingredients come together, about 2 minutes.
5) Turn the mixer to 2nd speed and mix to cleanup stage, about 5 to 7 minutes. It should be dry or smooth, but not wet.
6) Turn the dough out on the table, round up, and cover. Let rest for 45 minutes.
7) Punch down the dough.
8) Mix together the 3 eggs, mixed fruit, raisins, and walnuts.
9) Using a metal scraper, coarsely chop the fruit mixture into the dough on the baking tray until the dough is in small pieces and well blended with the fruit and nuts. It will look like a chaotic mess.
10) Scale the dough into 4 greased bread pans, approximately 600g per pan. Be sure to remove any raisins from the top of the bread, or press them in - otherwise they will burn. (Note that this dough will not hold its shape in free-form loafs. A bread pan must be used.)
11) Proof.
12) Bake at 350F for approximately 30 minutes until it reads 200F with a thermometer.