Saturday morning fruit and nut toast from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 66) by Emilie Raffa

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Summerlandsky on March 03, 2024

    This is a favorite. I usually triple the recipe and keep two and gift one. Definitely take the advice and chop the dried fruit small. I got lazy one time and didn’t do that and the full fruit pieces were way too big. It’s a fairly wet dough even after draining the soaked fruit. I’ve tried different methods of lamentation and I think it works best to do it just before bulk fermentation by stretching it out in a large square, sprinkling on all the fruit, and the folding and rolling it up. This keeps the fruit from popping out the top and burning when you bake it. Be sure to give it a good long second rise once in the loaf pans. To store I slice it once cooled and then freeze the sliced loaf. That way I can take out on toast only what I need.

  • breakthroughc on December 01, 2023

    Thanks to Wokmom I talked my husband (the sourdough baker in our house) to make this. It is delicious and makes great toast.

  • Wokmom on November 23, 2023

    This is one of my favorite recipes in the book. I do the stretch and folds as mentioned in the beginning of the book and have great success in the final rise and shape

  • Lepa on January 20, 2023

    I was disappointed with this loaf. First, the dough was really sloppy and shapeless and the loaf was squat. I am a new sourdough baker but I think the dough would have benefited from some folding. The final bread was okay but the apricots gave it a sour flavor that I didn't love. I recently made a raisin pecan loaf that I thought was much better so I probably won't make this one again.

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