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Fruits & Nuts Loaf
4 c bread flour
4 c all purpose flour 1 ½ c butter

2 tbsp yeast For the filling: Yield: 3 loaves
1 tbsp bread improver 1 ½ c pecan nuts chopped
1 tbsp baking powder 1 ½ c walnuts, chopped

4 tbsp sugar
For the fruit mixture:
¼ tbsp + 2 tsp salt 2 c dried fruits, chopped

½ cup warm evaporated milk 1 c brandy to soak raisins and dried
1 cup yogurt fruits overnight
1 cup evaporated milk

8 whole XL eggs Discard brandy
after use.

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it
stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs,
egg yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use

your wrist to form a round ball. Repeat the procedure of kneading till
dough is elastic and smooth to touch. Put the dough ball in a greased
bowl covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.
Measure 250-300 g as desired. Put again on a floured surface and roll
dough. Put filling in the dough and roll into a log. Prepare greased

loaf pans. Put the shaped dough into the loaf pans.

Brush with egg whites mixture. Let it rest for 45 minutes to 1 hour.

Bake at 350°F oven for 12-25 minutes or till golden brown.

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