Festive Fruit Bread 

Directions

1. In a medium bowl combine dried and candied fruit. Soak fruit for 10 minutes and drain well. Set aside. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, xanthan gum, salt and baking powder. Set aside.
5. In mixing bowl combine eggs, oil, butter, honey, lemon and orange juice. Add lemon and orange zest. Mix for 30 seconds.
6. Add warm milk and yeast mixture. Mix for 1 minute.
7. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.  
8. Add soaked fruit and mix until combined.
9. Lightly flour counter top and scoop dough into a mound.
10. Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx.  ⅓ - ½ cup flour required).
11. Form dough into a mound. 
    
    
12. Cover with plastic wrap and let dough rest for 20 minutes.
13. Form dough into one loaf or two loaves by forming dough into two logs (picture shown was made into one). Flatten dough into a rectangular shape with the palm of your hands. Fold both sides of dough towards the centre of the dough. Roll from one end to form a roll. Continue to roll in a log form to work seam into dough. You may need to do this several times to get a smooth loaf and work out any air bubbles. 
14. Place rolled loaf(s) on a parchment lined baking sheet (seam side down). 
15. Cover and proof for 40 minutes. Preheat oven to 375°F (190°C). 
16. Brush top of proofed loaf(s) with optional olive oil or melted butter before baking.
17. Bake in preheated oven for 40 - 45 minutes.
18. Remove from oven and let cool 5 minutes on pan.
19. Remove from pan and finish cooling loaf on cooling rack. 
20. Dust with optional icing sugar.