This sounds really good. I've got a lot of dried fruit kicking around in the cupboards, must try this, thanks :-)

Here is the bread, well half a loaf anyway, displayed with some of my pink transferware china from some lovely friends:

Teresa, the bread looks and sounds wonderful and I LOVE the pink transferware, especially the cakestand!

jude

The bread sounds lovely, I'll try it soon. I hope you keep experimenting, you come up with winners every time.

Nancy

Teresa, I find that Publix breakfast bread to be somewhat dry. Is that true of this bread? I have already copied it because it has true potential to be great!

beachlily, I found the Publix bread to be rather denser than the bread I made. I liked the texture of my bread better. After reading one recipe about plumping the dried fruit in liquid, I thought that made good sense and so that's what I did.

My finished dough was rather more sticky than my usual bread doughs (without any damp fruit) and I had to just pile the dough in the pans rather than form loaves and place them in the pan --- more of a batter bread, I guess. But this meant that the results were not dry, at least that is my opinion.

Teresa

Yum, it looks and sounds delicious on its own, but I keep thinking what lovely french toast it would make, or maybe just toasted with some good jam.

Annie

makes me a bit crazy for comments to be about looks and it "sounds yummy" Goodness! please save your words for when you have actually made it so it helps us

Thank you, Colleen, I agree. I've been cooking and baking for somewhere around 60 years, and don't even need a recipe most times. I've been on this forum for at least 15 years.

This post is now somewhere over 5 years old, so it makes ME a bit crazy for someone to just bring up a post that old for no purpose other than criticism.

It did serve a purpose, though, it reminded me that I actually made this bread and it was delicious. It made particularly nice french toast, incidentally, and I need to make some more.

Stevie is apparently new or she would realize that very few of us here actually "save our words" for things we have made. (grin) We talk about everything, including things that we probably will never make!

Annie

Not only that, Stevie made up her own quote "sounds yummy" and put it in quote marks as if it were a real quote, which it isn't - it is a paraphrase at best.

There are recipe sites where people post comments on recipes that they have made, but that is not this forum. This forum is more about cooking techniques, and recipes are only part of that.

I also find it odd that someone would resurrect a 5 year old thread just to make unwarranted negative comments. She obviously never heard the cliché, "Let sleeping dogs lie," and has made no positive contribution so far, such as another recipe that she has made that she prefers.

Ditto what colleenoz, annie and Lars said.

I am tempted to try this bread, but if I skipped the wheat germ, rather than go buy some, what should I add instead?

I think if you substitute one cup of whole wheat flour for some of the flour (as the OP recommends), you could omit the wheat germ.

I left out the wheat germ and didn't replace it with anything, although I did use the one cup of whole wheat as Teresa suggested. Since I know that Teresa has tested and developed recipes for various entities, and that she conducted the bread making "class" attended by forum members, I trust her when she says something will work.

Anyway, it worked for me to just leave it out, since it was only 3 tablespoons, and because the batter was relatively wet anyway. Because we have no Publix here, I could not compare the bread to that available at Publix, but I thought it was pretty good!

Annie

This sounds yummy, LOL, I'm going to try it soon. I think my grands 8&9 ( lives here) will enjoy this. If they do I will make some ahead for the freezer for toast on school mornings. Do you think this will freeze well?

As you can all tell from a few of my posts I'm a country cook I rarely go out of my comfort zone. Comfort zone...that's a laugh around here I rarely go out of basics zone lol.

I must say that doesn't look anything like Publix breakfast bread. It looks about 1000% better.

I think this will freeze well, writersblock, it's fairly soft with the milk, egg, honey and butter all helping. I didn't freeze it as baked, I made french toast and froze some individual slices, so that the grandkids could just thaw them for fast breakfasts on school mornings. The Princess had hers with just powdered sugar sprinkled over, but Bud had apple pie filling over top his.

I think this might make a good grilled ham and cheese sandwich too, although I ate mine just toasted with butter.

Annie

Well I will also thank that person who resurrected this thread to make a comment about comments....
I used to make my own version of this bread and sort of forgot about it, and don't think I wrote it down anywhere.
I started with a little over a cup of water....and added oatmeal and wheat flakes and some whole wheat flour and some white flour and a small handful of sunflower seeds, some sesame seeds and whatever other nuts I had....usually almonds, honey at least 1/4 cup, a couple of tablespoons of oil...usually olive oil, some cinnamon and perhaps cardamon....oh yes, and 2 teaspoons of yeast.
I mixed that up and let it fester for a couple of hours, and added only enough AP flour to work it up. That way I didn't have to plump the fruit....just added less flour.
Then I plopped the whole thing into an oiled round Pyrex casserole that has lost it's lid, let rise and baked at 350.

I must work on that again!! Wonder how ti would be with fresh blue berries added instead of one of the other fruits? Would that make purple holes in the bread when they cooked?

I'm glad this got resurrected, even if for a negative comment! The recipe sounded good when it was originally posted, but I didn't try it; this time I'm putting in my "to try" file. Thanks, Teresa!

I had saved the link to this recipe/thread back when it was posted and lost it at some point before I could try the recipe, so thanks to the (snarky) poster for bringing it back up.

Okay, this thread made me curious so I bought a loaf of Publix breakfast bread, and I can say for sure that it isn't much at all like the (much nicer) recipe that teresa posted.

I'll post the ingredients list later, but it's a heavy, dark, dense bread with a lot of stuff like pumpkin puree in it. It's much more like any fruit bread (banana nut, for instance) than a regular yeast bread, although it's not very sweet. The loaf I got has very sour apricots in it, which are nice, but it's definitely not something you could possibly make a sandwich from--has to be sliced thick or it crumbles, and it caramelizes rather than toasts when you put it in the toaster. I guess you could make cream cheese tea sandwiches with two thick slices, maybe.

I can easily eat the better part of a loaf of most breads (especially because I'm not supposed to eat wheat, so it's a real guilty pleasure), but I ate two slices of this and I know I will feel stodgy the rest of the day.

Here's the ingredients tag:

Teresa's fruit and nut bread has haunted my dreams. I won't stop craving this until I make it so todays the day. Lol.

I know this thread is old but better I post here than start a new one.

I have all the ingredients except the wheat germ but I'll be using the 1 cup whole wheat.

This is my first issue. It calls for two 8×4 bread pans and wouldnt you know mine are 9×5. I can send hubs for some pans...what do you think? Also my pans are glass so if I use these should I lower the oven temp from the original 350 deg as the recipe states?

Best way to grease these pans?

I will have to leave the cinnamon out since my 9 yo grand gets terribly sick from cinnamon. Should I sub something else?

Thank You and I will post pics good or bad results. Lol

Lindac92 - you slay me! To think that I am still struggling to make good bread and you can just toss what you like together and come out on top! You go girl.

Dandyrandy....you put flour, water yeast together and let it sit in a warm place and it makes dough...all you have to do is bake it....but it tastes better with a bit of salt....and you can add all sorts of stuff.
Try winging your own bread one time....put some....a cup or 2...or q 1/2 or more...or less....of body temperature water in a bowl and add some yeast....1'2 tsp...1 tsp....2 tsps....whatever....add a little sugar....just because! some...a teaspoon full? half that?
Then start adding flour and stirring until you can't stir any more. Cover with plastic and let it sit uintil it looks like it's doubled.....punch it down and put into oiled pans or casserole dishes or just in a pile on a cookie sheet....let sit covered with oiled saran until it looks good and puffy and has almost doubled and bake at 350 ot 500 or anything inbetween....when you see that it turns out to be bread....then experiment....with different stuff and methods....but like wine....bread makes itself if you put flour water and yeast together....

Old thread, but.... what are "English Mixed Spices"?

It looks flat in the photo but its not.

Am I invisable?

I've been wanting to try this recipe, too, Mama. How does it taste?

What did you sub for the cinnamon? I was thinking maybe allspice would work nicely.

Ci_lantro

It is really good. I've enjoyed 2 slices plain so far. LOL. I didn't sub anything for the cinnamon but figured with the sugar, honey and fruits it would lend its own flavors. I did increase the fruits to two cups along with a generous 1 cup of chopped walnuts. Its not flat like my photo makes it look. When I first took it out of the oven I thought it was going to be really heavy and dense but it isn't. I'm impressed and will make it again. My grandsons want a slice toasted with butter along with their oats for tomorrow's breakfast. Thank you Ci_lantro for asking about it.

If Teresa the OP is still around Thank You! !

so, soak the fruit in a liqueur instead of warm water? or would that make this fruitcake?

Answered my own question: English mixed spices

Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods.

Grandmother tested & Kid Approved! Now, I'm definitely going to have to try it, Mama.

And, I'm glad you brought this thread back to life. Now, I know why I bought that bag of dried apricots that are lurking in the pantry. Anyone else do that? Buy an ingredient for a recipe that you mean to try & then forget why you bought it when you re-discover said ingredient?

Lantro a bag of apricots would never last in my cubbord as I LOVE apricots. I just made the kids breakfast and they love the toasted bread. I froze the other loaf but now think I shouldn't have. Lol

If you make it I'll tell you it tastes better after its completely cooled than when still warm. I just couldn't wait lol

Have I made a blunder by bring back this thread?

Heavens no, Mama. As I said, I'm happy you resurrected it.

Have I made a blunder by bring back this thread?

Why would you think that? Your bread looks lovely. Personally, I kind of regret being reminded of how I felt after eating that Publix version, but that's nothing to do with the thread as a whole. :)

Mamapinky, I'm not surprised the kids liked this bread, what is not to like? I'm going to have to make more just so the Princess can have French Toast, although she would prefer pecans to walnuts and NO RAISINS. (grin)

Cilantro, I do that all the time. I put something in the pantry, then when I see it I wonder why in the world I bought tamarind paste/a can of kumquats/rose water/ whatever. I usually don't figure it out and then have to go find another recipe to use whatever esoteric ingredient I have stashed away.

Annie

I am glad this thread was resurrected. I am going to try making the bread as soon as I acquire the apricots.

Thank you, mama, for posting your picture. I had already planned on making this bread, but all the great posts and you picture has pushed it to the forefront.

Do you think I could do this on the Dough setting of my bread machine, then bake in the oven? I know I sound lazy, but soon I will be overloaded with baking and the bread machine frees me to do other things.

Annie, on the 3rd of June I'm getting some Black Copper Marans - three hens and a cockerel. More eggs to sell and use in baking.

Madonna

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs.

Madonna

I'm glad this thread was revived for a couple reasons:

teresa_nc7's recipe for fruit bread does look good, and I'd never have known what English spices are. I'm printing this one to try, so thanks for reviving and the comments about changes (and goofs!)

I always wondered if others 'read' recipes too, so it's nice to know many do. I know some of us make alterations (typically to 'googled' recipes) to suit taste. After cooking for a few decades, I think many can just read a recipe and tell if it's something one would like, with or without changes.

RE: commenting on food photos/recipes without tasting them. I've seen this type comment in several forums, and again, when a person has done a lot of cooking you often can tell if a recipe will be good. Also, we do eat with our eyes... even my DH, who's not remotely a foodie would be able to see which of these he'd prefer:

Photos for uploading · More Info

Photos for uploading · More Info

Photos for uploading · More Info

Photos for uploading · More Info

Good luck with those hens, Madonna. Mine are not the most prolific layers I have, but I get 3 or 4 very dark eggs a week, and I can tell which ones come from the Marans, as they are much darker than the other eggs. The hens are friendly and talkative, but I've never had a Marans rooster, so they might be more trouble. Or not, LOL. I think you'll like them.

Good luck with those eggs and your broody too, it's always fun to watch, even if you get all roosters. Then you have a lot of chicken soup. (grin)

Annie

So true about maybe getting all roosters, Annie. If so, I will gift them. I hate to admit it, but I'm one of those people that can't kill anything. I even felt guilty over the little field mouse I killed last week. The eggs are a cross from absolutely huge Black Orpingtons and Blue Orpingtons. Beautiful. I thought all Marans were heavy layers. My Cuckoo lays almost every day. That will insure me plenty of eggs for all my baking. Love the input from you and my other friends.

Madonna

Hope no one gets irritated with me bringing this back but heck its good.

I have it covered and raising now. I only had dried apricots so used 2 cups and a cup of walnuts. . still should be very good. I love apricots. I also soaked the dried apricots in warm peach tea. Pictures later in hope it makes you all hungry for this lovely bread.

Great thread! I might suggest subbing oat bran for wheat germ. Neither one has gluten so will affect bread texture about the same. Could easily leave out but the germ ups the nutrition for breakfast. I'd like to make this bread but my bread machine is too small I think. It only makes 1.5 lbs tops. I'm wondering if I could do just the dough or if it would raise too much. I love this kind of bread! I have a couple of smaller recipes but they are not tried and true for me.

Teresa,

I made this recipe yesterday and it is soooo delicious. I used brown sugar, as suggested, subbed 1 cup of the APF with whole flour, as suggested, subbed unprocessed wheat bran for the wheat germ, used toasted pecans and soaked the fruit in English Breakfast Tea. The dough was so fragrant prior to baking we knew it was going to be great. We had a house full of people visiting for our marriage vow renewal ceremony and everyone loved the bread for breakfast this morning. Great with cream cheese, jam, butter or just as is. I like Annie’s suggestion using it for french toast and will try that at some future date. This recipe is a keeper and is being passed onto some of our guests who requested it. Thank you so much for sharing this recipe.

MJ