Traditionalgermanchristmasfruitbreadkletzenbrot Food

TRADITIONAL GERMAN CHRISTMAS FRUIT BREAD - KLETZENBROT

Steps:

• Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
• Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
• Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
• Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
• Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
• Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
• Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
• Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!

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.