The recipe that Beatriz, from To Be Gourmet , brings us today, makes me very excited, for two reasons. The first, because he makes a recipe with the bread maker, which I am especially fond of: I have used it a lot, to the point of making bread in it daily, and it also helps me make jams (it has a special program for it, and it saves me having to stir!).

The second reason is that, although I have tried many of the bread recipes in the book that comes with the bread maker (with many and varied delicious bread recipes, as well as some for cakes, pizza bases or jams), I have never I have started exploring with her. And without a doubt, Beatriz encourages me to do it with this delicious fruit bread, which will be a hit at gatherings with friends and family!

I am delighted with the Moulinex bread maker that I have had at home for a few months. I use it every week to make homemade sliced ​​bread for the children's lunches, brioche to offer when we have coffee. Tuesday mornings are a fixed day for friends' coffee, and it's usually at home. I have also tried to make sponge cake from time to time, and more frequently pan de leche and small baguettes.

Now that, as Christmas approaches, I begin to see candied fruits in the stores, I wanted to try making a sweet bread with bits of cherries, pears, oranges, plums... and I have to confess that it has superseded my beloved brioche that so many joys he has given us.

Pallarès kitchen knife

It is true that the brioche is somewhat faster, since in this case you have to waste about ten or fifteen minutes chopping the candied fruits, but... What are ten or fifteen minutes after all!? It is what this kitchen robot has, which has us badly accustomed….


  • 280 ml of milk
  • 60g butter
  • 2 tablespoons of sugar
  • 500 g of flour of force
  • 20 g of fresh yeast (I Levital)
  • 150 g of candied fruits


We place the vat of the bread maker on a precision weight (I do it this way because it is easier to add the exact amounts, and cancel the previous weight without the need to stain more than the vat itself). Add the milk, then the softened butter, salt and sugar.

Next, the flour and yeast, we introduce the vat into the bread maker and select the milk bread program, which in the case of Moulinex is number 4.

The machine goes to work. Meanwhile, we cut the fruits and reserve them until approximately half an hour after starting, it beeps. We leave them floured so that they do not go to the bottom at the time of cooking.

When the beep sounds, it is when we can open the bread maker to have access to the vat and drop the small fruits onto the dough. You can see how the blades knead and the fruits are gradually integrated into the preparation.

We close again and wait for the program to end. The time will vary depending on the size of the bread (three possible sizes are offered and I have selected the smallest, which is considerable) and also the whiter or more golden finish that we want to obtain. In our case, (little gold) it is two hours and fifty minutes.

moulinex bread maker

Moulinex bread maker

At the end we let it cool a little before removing the bread. As it tends to get a bit caught in the blades (the ones that do the kneading effect) I usually turn them with gentle movements to the right/left at the base of the bowl (since the mechanism protrudes a bit) and thus we get them to loosen up from the bread and the "unmold" is easier.

It only remains to pass a damp cloth to the vat and save it for another occasion. So easy and simple.

And our bread, a delight and a way to look like royalty before our guests or our family.

bread maker


Claudia said:

¡Tienes razón, Alberto! Con 8gr de levadura seca te saldrá la receta igual de estupenda! Gracias y un saludo.

alberto martinez said:

Mucha gente usa levadura seca instantanea y usted no informa d su cantidad requerida.

Beatriz Rodríguez (Tobegourmet) said:

El truco de toda la vida es ese, santaklaus, para asegurar el resultado, quizá puedes probar a humedecer previamente las frutas para que la harina se adhiera bien.
Recuerda sacudirlas para que no haya excesos. Lo mejor es meterlas dentro de un tupper con harina, tapar y agitar. Un saludo.

beatriz Rodríguez (Tobegourmet) said:

Luisa te remito a la respuesta del comentario de Sonia. Se trata de 20 g de levadura fresca, y al ser un pan “dulce” es la proporción adecuada, ya que los panes dulces o grasos precisan más levadura. Aproximadamente un 4% del peso de la harina si hablamos de levadura fresca. Para panes en general suele ser un 2%. Tienes las equivalencias con la levadura seca en otro comentario anterior. Un saludo.

beatriz Rodríguez (Tobegourmet) said:

Hola María, yo en tu lugar seleccionaría el 4 de pan con leche. Un saludo.
Beatriz (Tobegourmet)

Beatriz Rodríguez (Tobegourmet) said:

Respecto a la equivalencia entre levadura fresca y seca. Podemos decir que la levadura seca es aproximadamente una tercera parte de la levadura fresca.
Así 5 g de levadura seca equivalen a 15 g de levadura fresca prensada.
Beatriz. (Tobegourmet)

Beatriz Rodríguez (Tobegourmet) said:

Si, Sonia, los 20 g son de levadura fresca. Ha sido un error al transcribir la receta que ya hemos rectificado. Un saludo.

amelia capozzoli said:

El,pan se ve espectacular, pero podrían colocar la receta para las que no tenemos la amasadora y usamos horno convencional. Gracias

sonia said:

Tiene una pinta deeeliciosaaaaaa, y yo a dieta, jejejej.podrías aclarar lo del peso de la levadura?. Supongo que 20 gramos serán de la fresca, de la marca levital, pero su equivalencia en seca, ¿cuanto seria?

maria said:

Me gustaria mucho hacerlo,de hecho tengo la amasadora de moulinex desde hace años pero mi programa 4 es para pan integral y despues tengo pan con leche en el numero 2…en que numero lo hago?

Virginia said:

Tiene una pinta estupenda, pero ¿como hacemos los que no tenemos la maquina y los hacemos en el horno?

Luisa said:

El pan tiene un aspecto increíble, pero tengo una duda . 20 gramos de levadura seca no es mucho para la cantidad de harina? Me gustaría que me aclarases este punto. Gracias y un saludo

santaklaus said:

A mí se me van las frutas al fondo. Y cuando las “rebozo en harina, para que no se hundan”, también.

irmina said:

Se ve estupendo y su miga suave. Me gusta mucho.
Un saludo.

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