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Spiral Mixer Fruit Bread Recipe

Paul Joynes's picture
Paul Joynes

Spiral Mixer Fruit Bread Recipe

I spent the afternoon test baking some bread that I hope to serve at Easter. I’m happy with the results so here is the recipe. 

Spiral Mixer Fruit Bread




**** Tangzhong Roux ****

• 160 g water

• 16 g milk powder

• 28 g All-Purpose Flour


**** The Dough ****

• 620 g All-Purpose Flour

• 20 g milk powder

• 100 g granulated sugar

• 18 g cinnamon

• 11 g Salt

• 14 g instant yeast

• 226 g water (reserved from plumping the dried fruit)

• 2 eggs

• 114 g unsalted butter, barely melted (lukewarm)

• 300g of dried fruit, plumped in water and then drained.


Preparation Steps


****Mise en place****


1. Weigh out the dried fruit and cover it with warm water. Allow a minimum of 15 minutes for it to plump. Drain and save the water for making the dough.

2. Measure and combine the dry ingredients for the roux. Measure the water for the roux. Set these aside along with a frying pan and whisk which will be required to cook the roux.

3. Weigh and combine the dry ingredients in a bowl.


****Making the dough****


1. Weigh the water from the drained fruit and add additional warm water to bring it up to the required amount for the dough. Add the eggs and beat. Melt the butter and add it to the water and egg mixture.

2. Make the roux: combine all of the roux ingredients together and whisk constantly in a small frying pan over medium heat for 3-5 minutes until the mixture has a consistency similar to mashed potatoes.

3. Combine all of the wet with all off the dry in the bowl of the mixer. Add the roux. Mix on slow for 2 minutes to fully incorporate the ingredients.

4. Allow to rest for 10 minutes so that the flour can hydrate.

5. Mix at 150 rpm for 3 minutes. Rest for 3 minutes. Repeat three more times for a total of 12 minutes of kneading.

6. Check for gluten development. Do a window pane test. You might need more kneading.

7. Add the drained fruit and knead it into the dough at 70 rpm; about 2 minutes.

8. Move the dough to a bulking container and allow it to rise until doubled in size; about 2-2.5 hours.

9. Divide the dough into two 875 g loaves.

10. Proof the dough in the loaf pans for 60-75 minutes which yields about 50% growth.

11. Once the dough has risen, score the top of the loaf and then liberally spritz with water. A second loaf pan is placed inverted on top and held in place with binder clips. This traps steam and helps with oven spring.

12. The covered loaves are placed in a 450-degree oven for 20 minutes at which time the oven temperature is lowered to 350-degrees and the lids are removed. The bread is then baked for an additional 35 minutes.

These baking times are using 22 gauge stainless steel pans, if you use carbon steel pans the cook time will be less since they transfer heat better.