Ingredients
- 1 pkg active dry yeast
- 1 cup warm water (110 degrees)
- 1/4 cup sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1 tsp vanilla
- zest of one lemon
- 1/4 tsp salt
- 4 cups unbleached flour
- 1/2 mixed dried fruit (cranberries, currents, raisins)
- 1 TB confectioners sugar
- 1 TB butter, melted (optional)
Preparation
Step 1
In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes or til foamy. Add eggs, yogurt, vanilla, lemon zest and salt. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. You can switch to a dough hook after adding about 3/4 of the flour. Knead (by hand or by dough hook) for up to 10 minutes, adding flour as necessary, until dough is soft and pliable but not sticky. Place dough in a large, lightly oiled bowl, cover and let rise in a warm place til doubled.
Preheat oven to 350 and oil a round 9 inch cake pan. (You can use a large coffee can if desired.) In a small bowl, toss dried fruit with confectioners sugar. Punch down dough, transfer to a floured surface and knead in the fruit.
Form dough into a ball, place in prepared pan, cover loosely with a towel and let rise 30 minutes. Loaf will rise above the pan sides. Brush with melted butter or spray with Pam. Bake 30-45 minutes or til loaf is golden brown and a tested inserted in the center comes out clean.