Fruit and Nut Yeast Bread

A local bakery makes a wonderful fruit and nut yeast loaf, and this is my 'copykat' version. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. It turned out great.

• 4 1/2 - 5 cups flour, all-purpose  (or substitute with part whole-wheat flour)
• 2 tablespoons instant yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 cups water
• 2 tablespoons vegetable oil
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/2 cup chopped dried apricots
• 1 cup walnuts (or pecans), coarsely chopped
• 1 egg + 2 teaspoons water, beaten

1. Combine sugar, salt and water and oil in a large mixing bowl.
2. Mix yeast with 1 cup of white flour and stir into liquids. 
3. Continue adding flour, stirring at first then using your hands to incorporate the flour.
4. Add fruit and nuts and work into the dough.
5. Knead, adding a little more flour as necessary until dough is smooth and elastic.
6. Cover.  Let rise in a warm place until doubled in bulk. (About 45 minutes.)
7. Punch dough down. Turn onto a lightly floured surface. divide in half.
8. Shape each half into a 15" x 2-1/2" loaf with tapered ends. 
9. Place on a greased or parchment lined cookie sheet. (One large cookie sheet can hold two loaves.)
10. Cut diagonal slits on top of loaf.
11. Cover and let rise until doubled, about 30-45 minutes.  
12. Beat egg with water; brush over dough. 
13. Bake at 375° F for 25 minutes or until golden brown. Remove loaves from pan to a wire rack to cool.