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.

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.

FRIED APPLE PIES-DRIED FRUIT

Steps:

• Cook the apples with the water in a large covered pot over medium-low heat for 1 hour, or until all liquid has been absorbed.
• Stir occasionally.
• Add the sugar, butter, and cinnamon, mixing well.
• Set aside to cool.
• Prepare recipe# 22729 by Darleen Summers or Unfold the refrigerated pie crust and roll out until a 12 inch circle has been formed-repeat with the remaining crust.
• Cut each crust into 9 4-inch circles (do the same with the homemade crust if using).
• Place one heaping Tablespoon of pie filling onto each circle, slightly off center.
• Moisten the edges with water and fold over, gently pressing out any air.
• Crimp with a fork.
• In a heavy skillet melt/heat oil over medium high heat, bringing it to a tempture of 350 degrees.
• Fry pies in batches, 2 minutes per side or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Makes 16-18 fried pies.
• If you wish while hot sprinkle with granulated sugar.

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.