Publix Breakfast Bread - Please help me tweak recipe!
Hi all! I'm new to baking and I absolutely LOVE the breakfast bread from Publix. Please see pictures attached to see the official Publix Breakfast Bread.
Meanwhile, I have been using the recipe found here to make my own: http://www.tuscaloosanews.com/article/DA/20101124/News/605316728/TL/
However, my bread ends up huge (too much yeast?) and the "bread to fruit" ratio is greater than I'd like it to be and my bread ends up more dry. I'd like the bread to be smaller and more dense. How do I get that lovely dark brown (not crunchy, but soft) top? Can someone help me tweak the recipe please? There are missing ingredients in the copycat recipe that I would like to include if possible (see below). I would love any help, please and thank you!
The list of official main ingredients from the Publix Breakfast Bread label from beginning to end are the following:
Malted Barley Flour (not in copycat recipe, how much would I add?)
Pumpkin Puree (not in copycat recipe, how much would I add?)
Pecan Meal (not in copycat recipe, how much would I add?)
Malted Barley Flour again