Orange-Spiced Fruit Bread

• Bread
• -----
• 1/2 cup golden raisins
• 1/2 cup sweetened dried cranberries
• 1/2 cup dried figs, chopped
• 2 cups unbleached bread flour (see Note) or unbleached all-purpose flour, plus more as needed
• 1 1/2 cups whole-wheat flour
• 1 tablespoon aniseed
• 1 1/2 teaspoons ground allspice
• 1 1/4 teaspoons instant, quick-rising or bread-machine yeast
• 1 1/4 teaspoons table salt
• 1 1/4 cups ice water (see Tip), plus more as needed
• 6 tablespoons clover honey or other mild honey
• 1/4 cup mild molasses (not blackstrap)
• 2 tablespoons corn oil, canola oil or other flavorless vegetable oil
• 2 teaspoons orange zest, finely grated
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• Soaking Syrup
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• 3 tablespoons orange juice
• 2 tablespoons clover honey or other mild honey
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• Optional Glaze
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• 1/3 cup confectioners' sugar, sifted
• 2 or 3 teaspoons orange juice

Preparation

1. Mix dough: Soak raisins, cranberries and figs in hot water for 10 minutes; drain well and let cool to barely warm. Thoroughly stir 2 cups bread (or all-purpose) flour, whole-wheat flour, aniseed, allspice, yeast and salt in a 4-quart (or larger) bowl.
2. Thoroughly whisk 1 1/4 cups ice water, honey, molasses, oil and orange zest in a medium bowl. Vigorously stir the honey mixture and drained fruit into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended.
3. The dough should be moist and somewhat sticky, but fairly stiff. If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but don't overmoisten. If the dough is too wet, stir in just enough flour to stiffen slightly.
4. Lightly coat the top with oil. Cover the bowl with plastic wrap.
5. First rise: Let the dough rise at room temperature (about 70Contributed by: EatingWell.com