Name: Fruit Bread, Glarus Style (Glarner Fruchtebro
Ingredients: 1 Package yeast; 3/4 c Milk; 3/4 c Water; 4 tb Butter; 3 c Flour; 1 ts Salt; 12 oz Dried pears; 6 oz Dried prunes, pitted; 2/3 c Raisins; 3/4 c Walnuts, coarsely chopped; 1 tb Kirsch; 2 1/2 tb Sugar; 1 pn Ground cloves; 1 pn Nutmeg; 1 Egg yolk

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	Swiss	Swiss, Breads, Desserts	8	Servings

INGREDIENTS

1		Package yeast
3/4	c	Milk
3/4	c	Water
4	tb	Butter
3	c	Flour
1	ts	Salt
12	oz	Dried pears
6	oz	Dried prunes, pitted
2/3	c	Raisins
3/4	c	Walnuts, coarsely chopped
1	tb	Kirsch
2 1/2	tb	Sugar
1	pn	Ground cloves
1	pn	Nutmeg
1		Egg yolk

INSTRUCTIONS

FOR THE FILLING
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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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