HUTZELBROT, BLACK FOREST FRUIT BREAD
This is so good! and it's perfect for the holidays. I had to use the Zaar converter for the amounts and it worked well. The bread turned out beautitully. With its spices and lots of dried fruit it is yummy and moist and keeps quite some time when you wrap it in tin-foil. This is the original recipe but I needed to add a bit of the water the fruit was cooked in. You might not need to. There was no fat ask for *grin*.
Provided by Annacia
Categories Yeast Breads
Time 1h30m
Yield 3 loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1262, Fat 30, SaturatedFat 2.9, Sodium 407.8, Carbohydrate 247.7, Fiber 24.2, Sugar 139.6, Protein 21.5
BLACK FOREST BREAD
Make and share this Black Forest Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 156.9, Fat 3, SaturatedFat 0.7, Cholesterol 15.6, Sodium 193.2, Carbohydrate 31, Fiber 1.6, Sugar 17.1, Protein 3.2
GERMAN FRUIT AND NUT BREAD HUTZELBROT
This spicy, fruit studded holiday bread makes an interesting accompaniment to coffee or a dinner of roast pork through any of the dark days of winter.
Provided by Olha7397
Categories Yeast Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
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.
- Dont 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 Bakers Almanac.
Nutrition Facts : Calories 449.5, Fat 13.8, SaturatedFat 5.5, Cholesterol 20.4, Sodium 366.8, Carbohydrate 76, Fiber 4.6, Sugar 18.5, Protein 9.2
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AUTHENTIC HUTZELBROT (GERMAN FRUIT AND NUT BREAD)
From daringgourmet.com
5/5 (8)Total Time 2 hrs 30 minsCategory Dessert, SnackCalories 206 per serving
- Place the dried fruits (except for the raisins) in a pot and pour the water over them. Bring it to a boil, reduce the heat, cover and simmer for 15 minutes. Turn off the heat and let it sit for at least 3 hours. Pour them into a colander over a bowl to collect all of the liquid. Let it strain for a sufficient amount of time to ensure as much of the liquid is drained out as possible. Reserve the fruit liquid, you'll need it later. (See NOTE)
- While the dried fruits are cooling, place the raisins in a bowl and stir in the rum so the raisins soak it all up.
- Toast the whole almonds and hazelnuts in the oven until fragrant (be careful not so scorch them) and once cooled chop them very coarsely (basically just in half). Coarsely chop the drained dried fruits.
- Heat 1 1/4 cups of the reserved fruit water (keep the rest for later) until just lukewarm. Stir the yeast into it along with a couple teaspoons of the sugar. Let the mixture sit for about 15 minutes until very frothy.
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