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Combine flour, yeast, water, cream, eggs, and sugar in the bowl of an electric stand mixer fitted with a dough hook.
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Knead until ingredients are combined and the dough is smooth.
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Add salt. Add butter, one tablespoon at a time, until each is incorporated into the dough.
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You may need to add a little flour (about a teaspoon) along with the butter pieces if the dough becomes too loose and starts sticking to the bowl.
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Add dried fruit and knead until just combined.
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Cover bowl with plastic wrap and let rise in a warm place until it has doubled in size, about 1 hour.
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Lightly grease a 9- X 5-inch loaf pan.
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Punch down dough and roll or pat to a 14- X 7-inch rectangle. Start with the shorter side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.
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Place dough seam side down in prepared loaf pan.
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Cover pan with plastic wrap or place pan in a large plastic zip top bag and seal bag.
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Chill dough overnight or up to 24 hours.
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Heat oven to 350°F.
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Remove plastic wrap from pan or take pan out of plastic bag.
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Brush top of loaf with egg wash.
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Bake until bread is nicely browned and the internal temperature registers 190°F, about 50 minutes.
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Remove bread from pan and cool completely on a wire rack before slicing.