Fruit bread, the complement to your Christmas menus

Preparation

1. Dissolve the honey and yeast in the warm water and let this preparation rest, wait for 10-15 minutes for it to foam and grow a little.

2. Meanwhile, we combine the flour with the salt and the citrus zest. Then, we pour the yeast preparation and knead until a compact and sticky dough is formed.

3. Transfer the dough to a floured worktop and work it with your hands for about 10 minutes, stretching and shrinking it, until it no longer sticks to your fingers and is elastic.

4. Then we can add the nuts and knead again a little to distribute the new ingredients well. We flour our hands and flatten the dough to form a disk. With your fingers, we fold the edge of the dough towards the center, pressing well to seal. We will get a sphere, which we turn around so that the part that we have closed is facing down. Round the ball of dough a little, put it in a lightly greased container and let it rest for a couple of hours in the turned off oven so that it doubles its volume.

5. When the dough has grown, we press it with our fists until all the air comes out and it returns to its original size. Shape the bread into the desired shape and place it on a lightly greased and floured baking sheet or lined with parchment paper. Sprinkle the bread with flour on top (so it will not dry out or break its surface). Let it rest again for another hour until it doubles in size.

6. Finally the baking arrived. We will do it in a preheated oven at 250 degrees for the first 10 minutes. Then we will lower the temperature to 180-200 degrees for 25 or 30 more minutes, until the bread is golden brown and sounds hollow when tapped.

7. Once out of the oven, we cover the bread with a kitchen towel while it cools.