Originally Posted by ChefJune
Please post your recipe. sounds delicious!
Hutzelbrot (a sweet fruit bread) can be eaten plain or topped with cream cheese
250 g (8 oz.) coarsely chopped dried pears
125 g (4 oz.) coarsely chopped dried plums (pitted prunes)
250 g all purpose flour
2 tbs. yeast
100 g (3.5 oz.) granulated sugar
1/8 tsp. salt
125 g chopped dried figs
65 g (2.3 oz.) chopped candied lemon peel
65 g chopped candied orange peel
125 g sultanas
125 g black currants
125 g finely chopped almonds
75 g (2.5 oz.) chopped hazelnuts
1 teaspoon cinnamon
½ teaspoon ground aniseed
1/16 teaspoon ea. ground cloves & ground allspice
1 grated lemon peel
2 tablespoons kirshwasser or dry plum brandy
Stew pears and prunes for 15 minutes in 1 cup of lightly boiling water.
Pour off and reserve liquid.
Combine yeast, ¼ cup of cooled reserved liquid and 4 tablespoons of the 8 ounces of four and let rest for 20 minutes.
Incorporate the balance of the flour and then allow to rise for 30 minutes.
Mix an additional ¼ cup of the reserved liquid, the sugar, salt, and spices into the dough.
Work in the stewed fruits, and all of the other fruits, the nuts and kirshwasser.
If too stiff to work in all of the ingredients additional quantities of the reserved liquid can be added.
The result should be a fairly stiff but sticky dough.
Form a ball and allow to rise overnight in a warm location.
Preheat oven to 195 C (380 F)
Knead briefly and form dough into two or three loaves, each about 2” high.
Allow to rise on a greased or parchment lined baking sheet for about 45 minutes.
Bake for 30 to 40 minutes.
In addition to eating plain or with a schmeer of Philly Creamcheese, it's a nice accompaniment to Manchego.