SURMæLKSFRUGTBRøD DANISH -SOUR-CREAM FRUIT BREAD -
This is a nice bread to have with your breakfast or coffee or tea. This makes 2 loaves and very easy to make.
Provided by Marlitt
Categories Quick Breads
Time 1h10m
Yield 2 loaf
Number Of Ingredients 16
Steps:
- Preheat over to 325º F.
- Grease and lightly flour 2 loaf pans (9×5×3).
- In a large bowl mix the ingredients in order given.
- Pour the mixture into the loaf pans and bake in preheated 325º oven for 1 hour.
- Frost thinly with powdered sugar and water mixture and decorate with candied fruits or just sprinkle with powdered sugar.
Nutrition Facts : Calories 2521, Fat 102.6, SaturatedFat 41.5, Cholesterol 237.5, Sodium 3090.2, Carbohydrate 365.2, Fiber 33.4, Sugar 147.5, Protein 57.8
STAR FRUIT BREAD.
I have a star fruit tree in my garden so I am always on the look out for recipes to use up the fruit. I found this on the net and its easy and delicious, especially with a bit of butter on it. If you don't have access to star fruit you can substitute fresh pineapple if you use tinned make sure you drain well.
Provided by K1968
Categories Quick Breads
Time 50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch) loaf pan.
- In a large mixing bowl, combine the puree, sugar, milk, and egg.
- In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
- Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
- Note: If using a black non-stick baking tin reduce the heat to 325.
- Remove from the oven and allow to cool completely before serving.
Nutrition Facts : Calories 165.2, Fat 1.4, SaturatedFat 0.5, Cholesterol 17.6, Sodium 295, Carbohydrate 35.9, Fiber 1.8, Sugar 18.9, Protein 3.6
SOUR CREAM BREAD
This is an absolutely fabulous recipe. My whole family loves it. Try it toasted with butter and jam. YUMMY!
Provided by morningglory
Categories Yeast Breads
Time 2h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Rapid cook, medium crust.
- Place ingredient into bread machine as per manufacturer's instructions.
- I don't usually have the sour cream at room temperature and I never have any problems with it.
- The one thing I watch for is that the flour tends to hide in the corners of my machine.
- I just use a spatula and gently push it into the dough.
RUSSIAN HONEY AND DRIED FRUIT BREAD
This rich Russian version of fruitcake is surprisingly easy to make, and because it uses honey rather than white sugar, it's more healthful, too.
Provided by Charmie777
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, combine the egg yolks and yogurt and beat together until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts.
- In a large mixing bowl, combine the flour, baking powder, and salt. Make a well in the center and pour in the honey-nut mixture. Stir vigorously until thoroughly combined. Beat the egg whites until stiff, then fold into the batter. Pour into an oiled 9-by 5- by 3-inch loaf pan.
- Bake for 55 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
- Makes one loaf (recipe can easily be doubled).
Nutrition Facts : Calories 2169.3, Fat 34, SaturatedFat 5.8, Cholesterol 423, Sodium 2510.6, Carbohydrate 457.8, Fiber 37.6, Sugar 276.7, Protein 51
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
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