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    You are in: Home / Recipes / Birnbrot - Swiss Pear Bread Recipe
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    Birnbrot - Swiss Pear Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    45 mins

    2 hrs 30 mins

    duonyte's Note:

    From The Festive Bread Book by Kathy Cutler. I made this the first time in honor of a Swiss colleague who was interning with us. I asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. I'm not sure what the difference is, as I've never had it when in Switzerland. But it's a very nice Christmas bread and has the added benefit of using dried pears, a convenience when fresh pears are not in season.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Filling

    Glaze

    • 1 egg, beaten with 1 tbl milk

    Directions:

    1. 1
      Dissolve the yeast in water, add one tsp flour and set aside in warm place for 10 minutes or so, until it is foamy and bubbly.
    2. 2
      Mix 1 cup flour, salt, sugar and softened butter in a mixer bowl. Add the yeast mixture and egg and mix thoroughly.
    3. 3
      Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes.
    4. 4
      Place in greased bowo, turning to coat top. Cover and let rise in warm place until doubled, about 1 hour.
    5. 5
      Prepare the filling while the dough is rising. In a small saucepan, bring the water to a boil.
    6. 6
      Add the fruit and the lemon juice to the water. Simmer over low heat, stirring frequently, for 10 minutes or until so tender that it can be mashed easily. Drain the fruit.
    7. 7
      Puree in a blender or food processor. Remove to a bowl and combine with the walnuts, lemon zest, cinnamon and nutmeg. Mix thoroughly - this will be a thick mixture.
    8. 8
      Grease a large baking sheet. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 9 x 9 inch square.
    9. 9
      Spread the filling on the dough, leaving a 1-inch margin all around. Roll the dough jelly-roll style.
    10. 10
      Place on the grease baking sheet, seam side down, and let rise in a warm place, covered, until doubled, about 30 minutes.
    11. 11
      Brush with glaze and bake in preheated 350 deg F oven 30 to 40 minutes or until done. Cool on wire rack.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on December 29, 2010

      55

      I didn't have this recipe in time to make it for a big gathering during the holidays, but 4 of us did make a huge dent in the bread, nevertheless, & we loved it! I really like the combo of the fruits that were included & I'm in the process of making several more to gift to a couple of neighbors for the New Year! Definitely a keeper of a recipe! [Made & reviewed in Newest Zaar Tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Birnbrot - Swiss Pear Bread

    Serving Size: 1 (942 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2162.4
     
    Calories from Fat 605
    28%
    Total Fat 67.3 g
    103%
    Saturated Fat 27.4 g
    137%
    Cholesterol 514.5 mg
    171%
    Sodium 754.7 mg
    31%
    Total Carbohydrate 364.7 g
    121%
    Dietary Fiber 25.3 g
    101%
    Sugars 180.3 g
    721%
    Protein 45.7 g
    91%

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