1️⃣ Prepare the Dough:

In a large bowl, mix warm water, sugar, salt, and yeast until dissolved.

Stir in melted butter.

Gradually add flour to the liquid mixture, stirring until combined into a shaggy dough with no dry patches.

2️⃣ First Proofing:

Cover the bowl with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. If the room is cooler, allow up to 1 1/2 hours.

3️⃣ Incorporate the Fruit Mix:

Mix the dried fruits and spices in a separate bowl.

Gently fold the fruit mix into the risen dough, deflating it slightly in the process. Avoid overworking to prevent the dough from becoming too elastic.

4️⃣ Shape the Dough:

Lightly press the dough into a rectangle. The width should match the length of your loaf pan.

Roll the rectangle into a log and place it seam-side down in a greased loaf pan. Cover with plastic wrap.

5️⃣ Final Rising:

Let the dough rise again in a warm place for 90 minutes, until it has risen significantly.

6️⃣ Egg Wash and Bake:

Preheat the oven to 350°F (175°C). Brush the dough with a lightly beaten egg for a glossy finish.

Bake for 34-35 minutes. Reduce the temperature to 325°F (160°C) and bake for an additional 4-5 minutes.

If the top browns too quickly, tent it with foil after 25 minutes.

7️⃣ Cool the Bread:

Remove the bread from the oven and let it sit in the pan for 2-3 minutes. Then demold it to prevent sogginess.

Cool completely for 2-3 hours to allow the residual baking to finish.

8️⃣ Serve and Enjoy:

Slice the bread once fully cooled. It’s delicious as-is, toasted, or turned into French toast