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Fruit that has most of the moisture removed. Dried fruits have a more concentrated sweetness and flavor. Use dried fruits that are still moist. If they are too old and dried, they will absorb moisture from the dough or may stay in hard little pieces in the baked product. Dried-out fruits can be plumped by soaking in liquid or by steaming.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.