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Curried Fruit Bread with Bacon

Curried Fruit Bread with Bacon

Get Ready

Servings: Serves 16Learn How to Scale This Recipe

Prep Time: 180 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Curried Fruit Bread with Bacon
1/2 lb Lean, thick bacon
1/2 oz Active yeast, dry
1/2 cup Warm water, 110 to 115 degrees F
1 cup Warm milk, 110 to 115 degrees F
1/4 cup Unsalted butter, room temperature
1/4 cup Packed brown sugar
2 tablespoon Curry powder
2 teaspoon Salt
6 cup All purpose flour
1 cup Fresh banana, mashed
1 cup Fresh apples, chopped
1 cup Fresh red currants
1 cup Shredded coconut
1 each Large eggs, beaten
1 tablespoon Water

directions:

1. In a large skillet over medium-high heat, fry bacon until crisp. Drain on paper towels. Break into 1/2-inch pieces and cool. You should have about 1/3 cup cooked bacon pieces.
2. In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, curry powder, salt, and 3 cups flour. Beat vigorously for 2 minutes with a wooden spoon or the paddle attachment of a stand mixer. Add bacon, banana, apple, currants, and coconut and beat to combine. Gradually add more flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl. Transfer dough to a floured work surface. Wipe bowl clean and coat it with oil; set aside.
3. Knead dough, adding flour a little at a time if needed, until dough is smooth and elastic. Turn to coat entire ball of dough with oil. Cover with a tightly woven cloth and let rise until doubled, about 1 hour.
4. Line a baking sheet with parchment paper. Transfer dough to a lightly oiled work surface and divide in half. Shape each half into an oval about 2 inches thick and place on a parchment-lined baking sheet 2 to 3 inches apart. Cover and let rise until almost doubled, about 45 minutes.
5. About 10 minutes before baking, preheat oven to 375 degrees F. Make glaze by combining egg with water. Just before baking, brush each loaf with glaze. With a sharp serrated knife or razor blade, cut three slits about 1/4 inch deep across top of each loaf. Bake 30 minutes, or until internal temperature of bread reaches 190 degrees F on an instant-read thermometer. Surface of bread will be golden. Immediately remove loaves from baking sheet and cool on a rack.
6. This bread is best served at room temperature. Second loaf may be frozen for later use.
Source: Hannaford fresh Magazine, January - February 2007

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Quantity Ingredients  
1/2 lb Lean, thick bacon  
1/2 oz Active yeast, dry  
1/2 cup Warm water, 110 to 115 degrees F  
1 cup Warm milk, 110 to 115 degrees F  
1/4 cup Unsalted butter, room temperature  
1/4 cup Packed brown sugar  
2 tablespoon Curry powder  
2 teaspoon Salt  
6 cup All purpose flour  
1 cup Fresh banana, mashed  
1 cup Fresh apples, chopped  
1 cup Fresh red currants  
1 cup Shredded coconut  
1 each Large eggs, beaten  
1 tablespoon Water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 269 kcal (13%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 12 g (60%)
Cholesterol 24 mg (8%)
Sodium 313 mg (13%)
Total Carbohydrates 52 g (17%)
Dietary Fiber 8 g (32%)
Protein 15 g (25%)
Vitamins
Vitamin A 153 IU (3%)
Vitamin C 9 mg (15%)
Minerals
Calcium 46 mg (0%)
Iron 14 mg (23%)
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