Fruit Bread, Glarus Style (Glarner Fruchtebrot)

Recipe Ingredients

1		Yeast
3/4 cup	177ml	Milk
3/4 cup	177ml	Water
4 tablespoons	60ml	Butter
3 cups	187g / 6.6oz	Flour
1 teaspoon	5ml	Salt
		For The Filling
12 oz	340g	Dried pears
6 oz	170g	Dried prunes - pitted
2/3 cup	106g / 3.7oz	Raisins
3/4 cup	109g / 3.8oz	Walnuts - coarsely chopped
1 tablespoon	15ml	Kirsch
2 1/2 tablespoons	37ml	Sugar
1		Ground cloves
1		Nutmeg
1		Egg yolk

Recipe Instructions

Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the salt. Add milk to flour. Knead until smooth, allow to rise in covered bowl in a warm place, about 1 hour.

Soak pears and prunes overnight in cold water. Cook in the soaking water about 20 minutes, drain off water and put fruit through a meat grinder. Add coarsely chopped nuts to the fruit mixture.

Soak raisins in kirsch: add to the mixture, along with sugar and spices. Knead mixture into one-third of the dough, and shape into two narrow loaves.

Roll out remaining dough, cut into two rectangles, and wrap around the fruit loaves. Fold the ends under and place on metal baking sheet with the seam on the bottom. Prick several times with a fork.

Allow to rise in a warm place for one hour. Brush with egg yolk and bake in a pre-heated 340F oven for about one hour.

(From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118 Kuenzelsau, Germany, 1985,1988. No ISBN. A translation of KULINARISCHE STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in German regional cookbooks: other titles (unfortunately not translated) include "culinary excursions through" Swabia, Bavaria, Hesse, the Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and Niedersachsen.)

Source:
Better Homes and Gardens

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