Früchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit Recipes

VAISIU PYRAGAS -- FRUIT BREAD (LITHUANIA)

Steps:

• In a large bowl whisk together yeast, JUST 1/2 cup of the sugar, milk, JUST 3 cups of the flour & salt, combining until smooth, then cover & let stand for 1 hour.
• After the 1 hour, add the 4 ounces of melted butter, eggs, another 1/2 cup of sugar & the remaining flour, & knead until smooth & elastic, about 5 minutes.
• Add chopped fruits, raisins & nuts & knead until well incorporated, then cover & let rise until doubled, about 1 hour.
• In a small container, mix 1/2 cup of sugar with the cinnamon & set aside, then grease two large loaf pans.
• Divide dough in half &, on a lightly floured surface, roll each half, one at a time, into a rectangle about 12 inches by 16 inches.
• Spread each half with melted butter & the sugar/cinnamon mixture, then roll the dough up lengthwise & tuck in the ends before placing them in the prepared loaf pans.
• Cover pans with greased plastic wrap & let rise until doubled.
• Preheat oven to 400 degrees F & bake for 10 minutes, then reduce heat to 350 degrees F & bake 50 minutes longer.
• Turn loaves out onto a wire rack to cool completely.
• If desired, the loaves can be served plain, dusted with powdered sugar or drizzled with a vanilla icing.

RUSSIAN HONEY AND DRIED FRUIT BREAD

Steps:

• Preheat the oven to 325 degrees.
• In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.
• In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the honey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.
• Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
• Makes one loaf (recipe can easily be doubled).

DRIED FRUIT AND CINNAMON BATTER BREAD

Steps:

• Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix 2 cups of the flour, the granulated sugar, salt, cinnamon and yeast. Add water, butter and egg. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in dried fruit and remaining 1 cup flour to make a stiff batter.
• Spread batter in pan; pat into shape with floured hands. Cover loosely with plastic wrap lightly sprayed with cooking spray; let rise in warm place 45 to 60 minutes or until doubled in size.
• Heat oven to 375°F. Remove plastic wrap. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Immediately remove from pan and place top side up on cooling rack. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over top of loaf.

FRüCHTEBROT MIT BACKOBST (FRUIT BREAD W/ MIXED DRIED FRUIT)

Steps:

• Preheat oven (300°F, 150°C).
• Mix butter and sugar until creamy.
• Add one egg after another and mix until mixture is foamy. Add the finely grated rind of 1 lemon.
• Mix the flour with baking powder, sieve and add to the butter mixture.
• Mix until combined.
• Fold in dried fruit.
• Pour into a greased loaf pan form.
• Bake for 30 minutes at 300°F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
• Check for doneness by inserting a toothpick. If toothpick comes out clean bread is ready.
• Let cool in form for about 10 minutes. Then remove from form and let cool completely.
• Wrap into aluminum foil and store at least overnight.
• NOTE: rye flour can be replaced by unbleached wheat flour. You can also use whole wheat flour or whole spelt flour.
• NOTE: instead of dried currants and raisins you can use raisins only. You can also use other dried fruit of your own choice.
• NOTE: the bread can be stored tightly wrapped in aluminum foil and in a zip lock bag for weeks. In the beginning of December I make the Früchtebrot for Christmas. The taste is getting better with storage time.