Breadmaker Stollen

For New Year's, I make the tradition, from scratch, yeast bread stollen, but sometimes if I have some of the candied fruits left over, I will make a couple loaves of this to use it up. Make sure you don't add the fruit at the correct time. If you add it too early, it will almost disintegrate into the bread and too late and it doesn't incorporate itself into the bread well.

1 cup + 1 tablespoon of water

1 egg

2 tablespoons butter or margarine

3 3/4 cups bread flour

3 tablespoons sugar

1 teaspoon salt

1 1/2 teaspoons yeast, or 2 teaspoons fast rise

2/3 cup red and/or green candied cherries

1/3 cup chopped nuts

1/3 cup raisins

4 tablespoons bread flour

Put water, egg, butter, 3 3/4 cup flour, sugar, salt and yeast in bread pan in order listed.  Set for a medium or dark 2# loaf.  Mix the rest of the ingredients with the 4 tablespoons flour and add at the appropriate time for the machine or near the beginning of the knead cycle, after the first mixing of the dough.