Fruit Bread

Yields:	1 loaf
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	Preparation	30 minutes
	Cooking	1 hours
	Ready In	3 hours

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Ingredients

1	package	yeast, active dry
3/4	cup	milk
3/4	cup	water
4	tablespoons	butter
3	cups	flour, all-purpose
1	teaspoon	salt

Filling
12	ounces	dried pears
6	ounces	prunes	pitted
2/3	cup	raisins, seedless
3/4	cup	walnuts	chopped
1	tablespoon	kirsch (cherry brandy)
2 1/2	tablespoons	sugar
1	pinch	cloves	ground
1	pinch	nutmeg
1	each	egg yolk

Directions

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 340 degrees F oven for about one hour.

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Member Review

Old-Fashioned Crumb Cake

Okay...There is a typo in this recipe but once you get past it this a wonderful easy moist delicious cake.The recipe states to reserve 1 cup of flour/butter/cinnamon mixture for top-Well if you follow that it is not sweet.....It has to be a mistake.So add sugar to flour mix before reserving.I did not have milk so I used buttermilk,second I added choc mini-morsels.Very good,Very!!

Reviewed by keysola