Best 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.

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.