1+1/8 cups ((280 ml) tepid water
2 tbsp (30 ml) brown sugar
2 tsp (10 ml) fast or active dry yeast
1½ tsp (7ml) salt
1½ tbsp (23 ml) dry milk powder
3 cups (426 gm) white bread flour
1 tbsp (15 ml) butter
2 tbsp (30 ml) maple syrup
1½ tsp (7 ml) maple extract
1/2 cup (30 gm) chopped walnuts
10 dried apricots, diced
1/2 cup (100 gm) sultana raisins
Icing (optional): 1 cup (200 gm) confectioner's (icing) sugar combined with 2 tbsp (30 ml) milk till smooth.
Place water in a large mixing bowl and add the brown sugar, yeast and salt. When mixture has started to bubble, add the dried milk powder, flour, melted butter, maple syrup and extract. Mix with a large metal spoon and then use fingers to combine to a dough. Mix and knead really well. Do not add very much flour during kneading as this will spoil the results. Knead until smooth and sticky and then combine the dough with the dried fruits and nuts until well mixed.
Place dough in a well-greased large bowl and cover, allowing to rise for about two hours until doubled in volume. Punch down and knead lightly then form into the desired shape. Transfer to a greased round baking tray. Cover loosely and allow to rise for at least one more hour.
Brush with egg wash and bake at 350°F or 180°C for 30-35 minutes until browned and interior is fully-baked. When cool drizzle with icing mixture if desired.
You can also prepare the dough using your bread-maker by setting to the 'dough' cycle and adding the ingredients to the pan starting with the liquids and ending with the yeast. Add the fruits and nuts half-way through mixing.