This is an festive, tasty bread that can be eaten any time. For my third loaf I added a 1/2 tsp cinnamon which added a nice flavor kick. The cinnamon also seems to boost the sweetness of the raisins too. I varied the preparation technique by adding the salt and yeast into the water, stirring for several seconds. The fruits and nuts (blended in a plastic bag) were stirred in at the same time. I then added all the flour at one time and blended and stirred the mixture with the Danish dough hook until all the flour was fully incorporated, maybe a minute or two. This worked perfectly and evenly combined the ingredients with less effort and better distribution than the original technique. After the second rise, I shaped it into a loaf to fit into a lightly greased bread pan, inserted it into a covered Dutch oven and followed the baking instructions and finish at 205 degrees in the center. All my measurements are by weight when applicable. It was Perfection.

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