TRADITIONAL GERMAN CHRISTMAS FRUIT BREAD - KLETZENBROT
This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey's ears! 'Kletzen' are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.
Provided by BecR2400
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
- Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
- Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
- Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
- Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
- Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
- Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
- Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!
Nutrition Facts : Calories 4343.2, Fat 127.3, SaturatedFat 10.9, Sodium 87.4, Carbohydrate 816.2, Fiber 102.2, Sugar 549.1, Protein 78.8
GERMAN FRUIT AND NUT BREAD HUTZELBROT
This spicy, fruit studded holiday bread makes an interesting accompaniment to coffee or a dinner of roast pork through any of the dark days of winter.
Provided by Olha7397
Categories Yeast Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- NOTE:* If above ingredients* (prunes, peaches, pears and figs)* are unavailable, use 2 1/2 cups mixed dried fruit If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour.
- If it is reasonably soft this is not necessary.
- Drain well any of the fruit which you have cooked.
- Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour.
- In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey.
- Let sit until bubbling.
- Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot.
- Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter.
- Beat well to mix.
- Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer.
- Stir in the nuts.
- Gradually add more flour until the dough holds together and leaves the sides of the bowl.
- Turn it out onto a floured board and knead until smooth and elastic, adding a little more flour as necessary but trying to keep a soft dough.
- Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter.
- Cover with a towel and let rise until doubled in bulk.
- Punch the dough down, turn out onto a lightly floured board, knead a few times and press the dough out into a large oval with your hands.
- Sprinkle the surface with some of the chopped fruit.
- Fold the dough in half and press out again into a large oval.
- Sprinkle with more fruit.
- Repeat this process until all the fruit has been incorporated.
- Dont be surprised if the pressing becomes a bit harder each time.
- Ignore any flour that is left in the bottom of the fruit bowl.
- Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes.
- With your hands form each piece of dough into an oblong, something like a meatloaf.
- Place on buttered cookie sheets and brush the tops with melted butter (if you put them both on one sheet be sure there is room in all directions for expansion).
- Cover with a light cloth and let rise until not quite doubled.
- Preheat the oven to 350 F.
- Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped.
- Cool on a rack.
- When cool, glaze with an icing of confectioners sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries.
- The Garden Way Bread Book.
- A Bakers Almanac.
Nutrition Facts : Calories 449.5, Fat 13.8, SaturatedFat 5.5, Cholesterol 20.4, Sodium 366.8, Carbohydrate 76, Fiber 4.6, Sugar 18.5, Protein 9.2
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