Fruit and Nut Breakfast Bread

Note: Start early—this recipe requires lots of rise time (overnight or for at least 10 hours).

Mix together the milk, butter, sugar, honey and salt in small microwave safe bowl. Heat in the microwave for 1 minute or until butter is melted and sugar is dissolved. Set the bowl aside to allow mixture to cool.

Then beat the egg into the cooled mixture and set aside.

In a warmed mixing bowl, dissolve yeast in the warm water. Note: the water should just be slightly warm to the touch, not hot.

Add the milk mixture to the yeast along with wheat germ, cinnamon, and 2 cups of flour. Mix by hand or with a stand mixer until all ingredients are thoroughly incorporated. Mix in fruit and nuts.

Continue to mix while adding the remaining flour 1/2 cup at a time until a soft dough is formed. Dough should cling to your spoon (or dough hook if using a stand mixer) and clean the sides of the bowl when it’s ready.

Then knead dough (either by hand or in a stand mixer) for approximately 2 minutes or until dough is smooth and elastic.

Form dough into a ball and place it in a lightly greased bowl, turning dough once to coat the top with oil. Cover loosely with plastic wrap and a small towel and allow dough to rise in a warm place for about 1 hour or until dough has doubled in size.

Punch dough down and remove all air bubbles. Shape into a loaf and place it in a lightly greased loaf pan, turning once to coat the top of the dough with oil. Cover loosely with plastic wrap and a towel and allow to rise in the refrigerator overnight or for at least 10 hours.

Once the dough is done rising, preheat oven to 350 F. Bake loaf for 25-30 minutes or until golden brown. Allow to cool in pan for 5 minutes. Slice and eat while warm… enjoy!