Schnitzbrodt (German Fruit Bread)

Recipe by Mysterygirl
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READY IN: 3hrs
SERVES: 40
YIELD: 4 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces mixed dried fruit
  • 8
    ounces dried apples
  • 1
    package dry yeast
  • 14
    cup lukewarm water (115° - 120°)
  • 1
    tablespoon sugar
  • 1 12
    cups lukewarm scalded milk (115° - 120°)
  • 1 12
    cups flour, unsifted
  • 12
    cup butter
  • 1
    cup sugar
  • 2
    eggs, well beaten
  • 1
    teaspoon salt
  • 12
    teaspoon cinnamon
  • 34
    cup raisins
  • 34
  • 1
    cup nuts, chopped,if desired
  • 7
    cups flour, more as needed
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DIRECTIONS

  • Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
  • Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
  • Chop or cut up fruit.
  • Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
  • Add milk.
  • Add 1 ½ C flour to make a sponge and set aside until bubbles break on top.
  • Cream butter in a large mixing bowl.
  • Add 1 C sugar and cream well.
  • Mix in beaten eggs.
  • Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
  • Beat in 3 cups flour.
  • Divide dough into fourths.
  • Take out ¼ of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
  • Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
  • Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
  • Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
  • Cover and let rise until double.
  • Bake at 400° for 10 minutes, reduce heat to 350° and bake 45 minutes longer or until done.
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