Pain aux Noix et aux Fruits Secs Walnut Fruit Bread

 I have always loved the rolls at The Oak Room at the Plaza Hotel in New York.  Remember that scene in Scent of a Woman?  This recipe is as close as I have come to duplicating them. I made this into a loaf to serve with cheese.

 Pour 1-1/2 cups of water into the bowl of your mixer.

 Add 1 tablespoon of rapid rise yeast and 2 teaspoons of salt.

 Add 1 tablespoon of sugar.  Add 2 tablespoons of melted butter and then add 4-1/2 cups of all purpose flour.  Add 1 cup of whole wheat flour.

 Add 10 ounces of your favorite dried fruits and nuts.  I added raisins, hazelnuts, walnuts and dried cherries. 

 Place the dough in a greased loaf pan and cover with a damp towels and let it rise for 1-1/2 hours.

 Bake it in a preheated 375 degree oven for about 45 minutes or until the internal temperature reaches 190 on an instant read thermometer.

 Cool it on a rack for 30 minutes before cutting.

 This also makes excellent toast.

It is wonderful served with a sharp cheddar.

Comments

Laurie said…
sounds wonderful, leftovers woudl make great bread pudding, I'm on bread pudding kick,,the cheddar would be great with it, yum!
Rosita Vargas said…
Estupenda receta muy linda me gusta,hugs,abrazos y abrazos
Patty Woodland said…
The hard part is waiting until cutting :)
Robin Larkspur said…
Just a clarification: you said add 4 and 1/2 cups of whole wheat flour, then add 1 cup whole wheat flour?
should one be white flour, or both whole wheat...sorry, I am your token habitually confused person!
Toasted golden brown, with butter, is how I would eat it -- yum!
Sounds wonderful, Joyce. Daughter in law is now visiting you. I think..she is hooked! She is the one with the bakery. :)
How far back is the mixer..I can't find it and was trying to share it with a dear friend. HELP!
Awwww, that looks SO good!!!

-pout- -moan- -sigh- I do so miss bread. And sharp cheddar cheese too. -more pouting- -lots more pouting-

Is the GF's cold better?
Dang-it! You didn't have an imaginary play mate, when young. Dang-it. I have an idea, and I need someone "with an open mind," to say it too. ,-)

-sigh-
Ina in Alaska said…
ahhhh the Plaza.... before it was owned by whoever owns it now. It had been gorgeous before Trump owned it, then when Trump owned it, the Plaza remained gorgeous. Now, I think it is decaying....

I have one wonderful memory of the Plaza (actually more but will share this one). I was flying into Newark Airport from AK. My seatmate and I struck up a conversation. She was a regal elderly lady from NYC and our flight was running super late into EWR. I forget why but one of my uncles picked me up and we all (me, Uncle Phillip & regal lady) drove her to NYC where we stopped at the Plaza Oak Bar for a cocktail before we all parted company. One of those crazy things, Joyce.... Uncle Phillip and I were just fascinated with this lady!! Turns out she knew a lot of fancy people in NYC and told us lots of very interesting stories ...... well, we parted company, Phillip and I went back to Jersey and we never saw that lady again.

LOVE the Oak Room bar at the Plaza. But when I stopped by the Plaza this past summer it just seemed not up to par.....
John'aLee said…
I just had to come over and see what you've been up to my friend. You are still by far my favorite 'foodie' blog! And as always....it makes me wish that I lived at 'your' house!
luckybunny said…
This I would absolutely love with a sharp cheddar, I'm drooling just thinking about it. I've got to make this just so I can eat it with the cheese now, you had me at sharp cheddar.