Früchtebrot Mit Backobst Fruit Bread W Mixed Dried Fruit Recipes

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.

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.

FRUIT BREAD TWISTS

Steps:

• Cut each loaf of bread dough in half lengthwise. Roll each portion into an 18x5-in. rectangle. Brush lightly with water. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with fruit. Roll up each rectangle, jelly-roll style, starting with a long side. , For each loaf, twist one white and one wheat rope together, pinching ends to seal. Place on greased baking sheets. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes. , Remove plastic wrap. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Combine glaze ingredients; drizzle over loaves.

BASIC FRUIT BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
• Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
• Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.

FRESH FRUIT BREAD

Steps:

• Cream butter and sugar, add eggs, sour cream, and vanilla. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, and add to above mixture.
• Carefully fold in fruit.
• Pour into two prepared bread pans and bake at 350° for one hour.
• This recipe may be doubled.
• Variation: Prune Bread: Use 3/4 pound chopped pitted prunes and add 3/4 teaspoon cardamom, 1/2 teaspoon nutmeg, 1 Tablespoon grated orange peel.
• Cranberry Bread: Use 2 cups whole cranberries, eliminate cinnamon, add 1 Tablespoon grated orange peel, 1 teaspoon orange extract.