My mother and her husband
spend a chunk of the winter in Florida. The local supermarket is called Publix.
Publix sells what they call Breakfast Bread. I have been asked to recreate it. I
was given a look at a loaf and the label, which listed the ingredients. Here's
my first shot at it.
The bread is chock full of dried fruit and walnuts; apricots, apples, prunes, cranberries and raisins.
I used about 4 1/2 cups of bread flour and 1 cup of whole wheat flour.
The dough took better than 2 hours to ferment.
And another 1 1/2 hours to proof.
I think this is pretty close.
I know it is pretty tasty.
I'll let you know what John says.
Update! The initial feedback was that the bread was too dense. S**tcanned the eggs and cut wat back on the whole wheat flour.
The new version has been qualified a success!
Oh yeah, I also added 2 eggs, 2 tbs. canola oil, 2 tbs instant yeast, 2 tbs sugar, 1 1/2 tbs diastatic barley malt, 1/8 tsp citric acid, 1 cup water and a heaping tbs of table salt.
.
The bread is chock full of dried fruit and walnuts; apricots, apples, prunes, cranberries and raisins.
