Fruechte brot
20 slices
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 27 | ounces | Pears, dried |
| 3½ | ounce | Apricots |
| 3½ | ounce | Plums, dried, pitted |
| 2⅔ | ounce | Oranges, dried, cubed |
| 3½ | ounce | Dates, dried |
| 6 | ounces | Walnutmeat |
| 1 1/16 | ounce | Yeast |
| 3½ | ounce | Sugar |
| 2 | tablespoons | Butter |
| 2 3/16 | pounds | Flour |
| 1 | teaspoon | Salt |
| 3½ | ounce | Raisins |
| ½ | teaspoon | Orangepeel, grated |
| 1 | teaspoon | Cinnamon |
| 2 | tablespoons | Cherry Liquor(Kirschwasser) |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Ingwer powder |
| 1 | teaspoon | Kardamom Powder |
| ½ | cup | Warm Water |
| Powdered Sugar | ||
Directions
1. Cube the pears, apricots, oranges and figs 2. Chop the walnuts. 3.
Break up the yeast and mix with one teaspoon sugar and the lukewarm water and cover it and let stand on a warm place for 10 minutes. 4. Melt the butter and mix with salt and flour; add the yeastmix
and knead, cover and let it rise on a warm place until doubled in size. 5. Mix raisins, sugar, grated lemonpeel, cinnamon, cloves, ingwer,
cardamom and the dried fruits and the nuts; knead them into dough.
6. Form a loaf and put onto a waxpaper covered cookiesheet. 7.
Preheat oven to 200 C and bake for 75 minutes. 8. When cool sprinkle with a little powdered sugar.
Out of Funk Uhr magazine
Translated by Brigitte Sealing