No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through (gently to avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof and bake at 200¡C.
If desired use a combination of Sultanas Currants and Raisins.
Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 225 g in above recipe.