Step by step

1. Add yeast, warm milk and sugar in the Bread Bowl. Mix and let sit for 10 minutes. Add salt, melted butter and flour. Affix the stand mixer with the Dough Hook and knead on speed 2 for 5 minutes. Add the dried fruit and continue kneading till incorporated. Remove the dough from the Dough Hook and dust the dough with some flour. Use a hand to turn and coat the dough in flour.

2. Close the lid of the Bread Bowl and let the dough rise for 1-1.5 hour in a warm place until doubled in size. Punch the dough, take it out of the Bread Bowl and place it onto a floured surface. Stretch and fold the dough towards the middle, then turn and shape the dough into a boule. Let rise for another 30 minutes in a warm place. Place on the floured surface again, then stretch and fold the dough again to shape it into a boule.

3. Line the inside of the lid with parchment paper and place the dough on it. Lightly dust the bread with flour. Place the Bread Bowl on the lid and place in the 235°C pre-heated oven. Bake for 30 minutes. Remove the Bread Bowl to expose the bread and finish baking for 5 more minutes, or until the crust is crispy and golden brown. Remove to a cooling rack and let cool before slicing.

4. Serve with a cheese platter.