Surmælksfrugtbrød Danish Sour Cream Fruit Bread Recipes

SURMæLKSFRUGTBRøD DANISH -SOUR-CREAM FRUIT BREAD -

Steps:

• Preheat over to 325º F.
• Grease and lightly flour 2 loaf pans (9×5×3).
• In a large bowl mix the ingredients in order given.
• Pour the mixture into the loaf pans and bake in preheated 325º oven for 1 hour.
• Frost thinly with powdered sugar and water mixture and decorate with candied fruits or just sprinkle with powdered sugar.

STAR FRUIT BREAD.

Steps:

• Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) loaf pan.
• In a large mixing bowl, combine the puree, sugar, milk, and egg.
• In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
• Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
• Note: If using a black non-stick baking tin reduce the heat to 325.
• Remove from the oven and allow to cool completely before serving.

DANISH BERRY PUDDING (RøDGRøD)

Steps:

• Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.

DANISH LEMON BREAD

Steps:

• Mix all ingredients together. Put into loaf pan.
• Bake at 375 degrees F fo.
• r 1 hour or until done.
• Drizzle glaze made of juice of 1 lemon and 1/3 cup sugar over hot bread.

SCHNITZBRODT (GERMAN FRUIT BREAD)

Steps:

• Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
• Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
• Chop or cut up fruit.
• Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
• Add milk.
• Add 1 ½ C flour to make a sponge and set aside until bubbles break on top.
• Cream butter in a large mixing bowl.
• Add 1 C sugar and cream well.
• Mix in beaten eggs.
• Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
• Beat in 3 cups flour.
• Divide dough into fourths.
• Take out ¼ of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
• Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
• Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
• Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
• Cover and let rise until double.
• Bake at 400° for 10 minutes, reduce heat to 350° and bake 45 minutes longer or until done.

SOUR CREAM BREAD

Steps:

• Rapid cook, medium crust.
• Place ingredient into bread machine as per manufacturer's instructions.
• I don't usually have the sour cream at room temperature and I never have any problems with it.
• The one thing I watch for is that the flour tends to hide in the corners of my machine.
• I just use a spatula and gently push it into the dough.