SCHNITZBROT (GERMAN CHRISTMAS BREAD)
The name of this bread is pronounced 'shnits brote.' It's a wonderful dark, fruity bread that can be dusted with powdered sugar. Age the loaves 3 days before slicing them, and serve with butter.
Provided by LISARAIN2
Categories Bread Yeast Bread Recipes
Time P3DT4h55m
Yield 24
Number Of Ingredients 14
Steps:
- Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans.
- Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended.
- Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
- Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour.
- Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 75.9 g, Cholesterol 11.5 mg, Fat 8.3 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.1 g, Sodium 287 mg, Sugar 30.1 g
SCHNITZBRODT (GERMAN FRUIT BREAD)
This is in response to a request on the boards for an Amish fruit bread...this is the closest I found. It comes from an old community cookbook, the proceeds of which went towards the preservation of Hermann, Mo's German Heritage. Note that the fruit must be soaked over night and I haven't added that into the times here.
Provided by Mysterygirl
Categories Yeast Breads
Time 3h
Yield 4 loaves, 40 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 219.1, Fat 5, SaturatedFat 2, Cholesterol 18, Sodium 113.1, Carbohydrate 40.5, Fiber 2.5, Sugar 12.3, Protein 4.5
TRADITIONAL GERMAN CHRISTMAS FRUIT BREAD - KLETZENBROT
This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey's ears! 'Kletzen' are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.
Provided by BecR2400
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
- Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
- Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
- Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
- Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
- Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
- Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
- Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!
Nutrition Facts : Calories 4343.2, Fat 127.3, SaturatedFat 10.9, Sodium 87.4, Carbohydrate 816.2, Fiber 102.2, Sugar 549.1, Protein 78.8
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