Hutzelbrot Black Forest Fruit Bread Food

HUTZELBROT, BLACK FOREST FRUIT BREAD

Steps:

• Soak pears in warm water for 3 hrs, cut into strips, then boil in the same water for 20 mins until soft. Drain and keep the cooking water.
• - Put the flour into a large bowl
• - Dissolve the yeast in 2 tbsp of the cooking water, then add to the flour
• - mix all ingredients and knead well. Then shape into 3 loaves.
• - Leave to prove for 2 hours.
• - Bake in a preheated oven at 175° C (350° F) (gas mark 3) for 1 hour.

BLACK FOREST BREAD

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients in a large bowl.
• Stir in cranberries; make a well in center of mixture.
• Combine water and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with a whisk.
• Add to flour mixture, stirring just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack, and remove from pan.
• Cool completely on wire rack.

GERMAN FRUIT AND NUT BREAD HUTZELBROT

Steps:

• NOTE:* If above ingredients* (prunes, peaches, pears and figs)* are unavailable, use 2 1/2 cups mixed dried fruit If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour.
• If it is reasonably soft this is not necessary.
• Drain well any of the fruit which you have cooked.
• Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour.
• In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey.
• Let sit until bubbling.
• Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot.
• Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter.
• Beat well to mix.
• Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer.
• Stir in the nuts.
• Gradually add more flour until the dough holds together and leaves the sides of the bowl.
• Turn it out onto a floured board and knead until smooth and elastic, adding a little more flour as necessary but trying to keep a soft dough.
• Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter.
• Cover with a towel and let rise until doubled in bulk.
• Punch the dough down, turn out onto a lightly floured board, knead a few times and press the dough out into a large oval with your hands.
• Sprinkle the surface with some of the chopped fruit.
• Fold the dough in half and press out again into a large oval.
• Sprinkle with more fruit.
• Repeat this process until all the fruit has been incorporated.
• Don’t be surprised if the pressing becomes a bit harder each time.
• Ignore any flour that is left in the bottom of the fruit bowl.
• Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes.
• With your hands form each piece of dough into an oblong, something like a meatloaf.
• Place on buttered cookie sheets and brush the tops with melted butter (if you put them both on one sheet be sure there is room in all directions for expansion).
• Cover with a light cloth and let rise until not quite doubled.
• Preheat the oven to 350 F.
• Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped.
• Cool on a rack.
• When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries.
• The Garden Way Bread Book.
• A Baker’s Almanac.