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Let sit until bubbling. 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. Boil all fruit except raisins. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Hutzel is a German word for dried fruit. 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). I've been trying some recipes, but can't get the soaked fruit to mixed with the dough. Soften yeast in cider. Add the … Hutzelbrot – the German take on a Christmassy fruit bread December 9, 2016 by Ginger Fruitcake and Christmas pudding clearly fall into what British people call a “Marmite moment”: you either love it or loathe it. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. German Fruit And Nut Bread Hutzelbrot Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins Ingredients. Drain well any of the fruit which you have cooked. She usually makes it around Christmas. 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. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. and it's perfect for the holidays. Cool on a rack. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. This is the original recipe but I needed to add a bit of the water the fruit was cooked in. Combine dried pears, plums, and rum into a bowl and let soak overnight. 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. Don’t be surprised if the pressing becomes a bit harder each time. Sprinkle the surface with some of the chopped fruit. 4 1/2 - 5 cups flour, all-purpose (or substitute with part whole-wheat flour) 2 tablespoons instant yeast; 2 tablespoons sugar 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. Sprinkle with more fruit. Preheat the oven to 350 F. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. Drain well any of the fruit which you have cooked. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 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). 76 g This is so good! Age the loaves 3 days before slicing them, and serve with butter. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Dec 24, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Drain well any of the fruit which you have cooked. Jan 27, 2019 - From my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe for German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) with you all. Gradually add more flour until the dough holds together and leaves the sides of the bowl. Let sit until bubbling. Home; Translate. Repeat this process until all the fruit has been incorporated. Allow it to cool until it is luke-warm. Let sit until bubbling. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. If it is reasonably soft this is not necessary. With your hands form each piece of dough into an oblong, something like a meatloaf. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Gradually add more flour until the dough holds together and leaves the sides of the bowl. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. The bread turned out beautitully. With its spices and lots of dried fruit it is yummy and moist and keeps quite some time when you wrap it in tin-foil. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. NOTE: If above dried fruit (peaches, prunes, pears or apricots) ingredients are unavailable, use 2 1/2 cups mixed dried fruit. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. World Best European Cooking Recipes pages. Mix well. Beat well to … Let rise in a warm place for about 4 hours. Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes. Authentic hutzelbrot german fruit and nut bread the daring gourmet hutzelbrot a german fruit bread recipe for people who cake german fruit bread best holiday recipe recipes german fruit loaf bread recipe eat smarter usa Let sit until bubbling. Drain and set one cup of liquid aside for use in the bread recipe. Let sit until bubbling. If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour. 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. Stir in the nuts. Sig's "Hutzelbrot" from Germany. HUTZELBROT FRUIT AND NUT BREAD. In a medium bowl, sieve together the … Nov 21, 2020 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Dec 16, 2018 - A delightfully rustic German recipe, this old-fashioned bread is deliciously dense, chewy, fruity and nutty. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. The Garden Way Bread Book..A Baker’s Almanac. Ignore any flour that is left in the bottom of the fruit bowl. German Fruit Bread Recipe. Repeat this process until all the fruit has been incorporated. 25 %, , from cooking fruit or 1 cup fruit juice (such as orange, pineapple, or apricot nectar). I remember my mother baking Hutzelbrot but never learned how she did it. Sprinkle the surface with some of the chopped fruit. An very traditional and rustic recipe, this old-fashioned German fruit and nut bread is deliciously dense, chewy, moist and flavorful. Cover with a light cloth and let rise until not quite doubled. Put all ingredients in a mixer and mix with a dough hook until the dough … The first time I tried hutzelbrot (German fruit and nut bread) was during the holidays last winter when my mother-in-law made it for us. I've found several different recipes but I'd like to hear from someone who has actually made this bread and learn your recipe. Cover with a towel and let rise until doubled in bulk. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Let sit until bubbling. Fold the dough in half and press out again into a large oval. In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey. 1 CUP PITTED PRUNES 1 CUP DRIED PEACHES, PEARS OR APRICOTS 1/2 CUP DRIED FIGS NOTE: If above ingredients are unavailable, use 2 1/2 cups mixed dried fruit Ignore any flour that is left in the bottom of the fruit bowl. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. With your hands form each piece of dough into an oblong, something like a meatloaf. With its spices and lots of dried fruit it is yummy and moist and keeps quite some time when you wrap it in tin-foil. Hutzelbrot Black Forest Fruit Loaf (Source: Julia Kammerer - This is my granny's recipe. Apr 30, 2018 - From my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe for German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) with you all. Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter. Stir to combine. Combine the yeast, flour, sugar, and spices in a bowl to prepare the dough. Mar 1, 2019 - From my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe for German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) with you all. NOTE: If above ingredients are unavailable, use 2 1/2 cups mixed dried fruit. Cover with a light cloth and let rise until not quite doubled. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped. A labor of love worth every effort! A labor of love worth every effort! A labor of love worth every effort! Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Fold the dough in half and press out again into a large oval. If it is reasonably soft this is not necessary. Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. 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. Also my tries have been dry.. which I don't think Hutzelbrot should be. 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. I had to use the Zaar converter for the amounts and it worked well. Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes. Servings: 12; 1 cup pitted prune ; 1 cup dried peaches or … Cover with a towel and let rise until doubled in bulk. Saturday, May 16, 2015. Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer. Fruit and nuts are traditional ingredients used in this moist, dense German Christmas yeast bread made with prune juice, chopped prunes, raisins, walnuts, and brown sugar. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. Jan 4, 2014 - Try this recipe for German Fruit and Nut Bread (Hutzelbrot) on Foodgeeks.com A labor of love worth every effort! Beat well to mix. Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot. This is a very old-fashioned, very rustic bread from where I grew up in the Swabia region of southern Germany. Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter. Beat well to mix. Drain well any of the fruit which you have cooked. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. Total Carbohydrate Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour. I am accustomed to having fruit cake during Christmas-time, which is a sweeter, more cake-like version of this fruit and nut bread made in Germany. When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries. 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. It turned out great. 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. Feel free to replace any of the dried fruit, but stick to … Remove the weight from the bowl of fruit and add 1/2 cup of water along with the candied citrus peel, hazelnuts, rum, almond and vanilla extract. 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