Bread-Bakers v102.n051.2

The person I talked to who repped their company told me they give a couple 
stirs after they add the fruit. That would be just like you would do it for 
a swirl cake. So the dough would need to be quite soft. I'm planning to 
give it a try soon and intend to use a French bread type formula and high 
gluten flour.

BKC