*  Exported from  MasterCook  *
 
              Fruit Bread, Glarus Style (Glarner Fruchtebrot)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Package yeast
      3/4   c            Milk
      3/4   c            Water
    4       T            Butter
    3       c            Flour
    1       t            Salt
                         -----FOR THE FILLING-----
   12       oz           Dried pears
    6       oz           Dried prunes, pitted
      2/3   c            Raisins
      3/4   c            Walnuts, coarsely chopped
    1       T            Kirsch
    2 1/2   T            Sugar
    1       pn           Ground cloves
    1       pn           Nutmeg
    1                    Egg yolk
 
   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.)
  
 
 
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