Birnenbrot Recipe
Ingredients
| 3/4 cup chopped dried pears | ||
| 1/2 cup chopped pitted prunes | ||
| 1/2 cup chopped mixed candied fruits and peels | ||
| Brandy | 1/4 Cup (16 tbs) | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Orange peel | 2 Teaspoon, finely shredded | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Orange peel | 1 Teaspoon, finely shredded | |
| Vanilla | 1/4 Teaspoon | |
| Brandy | ||
Directions
Soak pears, prunes, and candied fruits and peels in the 1/4 cup brandy several hours or overnight, stirring occasionally.
In large mixer bowl, stir together 2 cups of the all-purpose flour, the yeast, cinnamon, nutmeg, and cloves.
In saucepan heat milk, butter, sugar, and salt just till warm (115° to 120°), stirring constantly till butter almost melts.
Add to dry mixture in mixer bowl; add eggs and the 2 tablespoons shredded orange peel.
Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand stir in brandied fruit mixture, chopped walnuts, and enough of the remaining flour to make a moderately soft dough.
Turn out onto floured surface; knead 8 to 10 minutes.
Shape in ball.
Place in greased bowl, turning once.
Cover; let rise in warm place till nearly double, 1 1/4 to 1 1/2 hours.
Punch dough down; divide dough in half.
Cover; let rest 10 minutes.
Shape in 2 loaves.
Place into two greased 8x4x2-inch loaf pans.
Cover; let rise till nearly double, 45 to 60 minutes.
Bake in 375° oven 30 to 35 minutes.
Remove from pans to wire rack.
In small mixing bowl combine sifted powdered sugar, the remaining 1 teaspoon shredded orange peel, the vanilla, and enough brandy (about 1 1/2 tablespoons) to make a glaze of desired consistency.
Drizzle glaze over warm loaves of bread; sprinkle with some additional chopped walnuts if desired.
In large mixer bowl, stir together 2 cups of the all-purpose flour, the yeast, cinnamon, nutmeg, and cloves.
In saucepan heat milk, butter, sugar, and salt just till warm (115° to 120°), stirring constantly till butter almost melts.
Add to dry mixture in mixer bowl; add eggs and the 2 tablespoons shredded orange peel.
Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand stir in brandied fruit mixture, chopped walnuts, and enough of the remaining flour to make a moderately soft dough.
Turn out onto floured surface; knead 8 to 10 minutes.
Shape in ball.
Place in greased bowl, turning once.
Cover; let rise in warm place till nearly double, 1 1/4 to 1 1/2 hours.
Punch dough down; divide dough in half.
Cover; let rest 10 minutes.
Shape in 2 loaves.
Place into two greased 8x4x2-inch loaf pans.
Cover; let rise till nearly double, 45 to 60 minutes.
Bake in 375° oven 30 to 35 minutes.
Remove from pans to wire rack.
In small mixing bowl combine sifted powdered sugar, the remaining 1 teaspoon shredded orange peel, the vanilla, and enough brandy (about 1 1/2 tablespoons) to make a glaze of desired consistency.
Drizzle glaze over warm loaves of bread; sprinkle with some additional chopped walnuts if desired.
Chef
