1 package yeast
3/4 cup milk
3/4 cup water
4 tbsp butter
3 cup flour
1 tsp salt
FOR THE FILLING
12 oz dried pears
6 oz dried prunes, pitted
2/3 cup raisins
3/4 cup walnuts, coarsely chopped
1 tbsp kirsch
2 1/2 tbsp sugar
1 pinch ground cloves
1 pinch nutmeg
1 egg yolk
A Recipe for
Fruit Bread Glarus Style (Glarner Fruchtebro
Never eat more than you can lift. |
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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Rice is born in water and must die in wine. |
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Cooking Rule... If at first you don't succeed, order pizza. |
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This is a recipe for Fruit Bread Glarus Style (Glarner Fruchtebro from the recipe cookbook of Recipes-to-go (Dessert)
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Food Tip |
Food Tip |
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| Robert Frost |
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.)
Serves: 8
Fruit Bread Glarus Style (Glarner Fruchtebro Recipe brought to you by Recipes To-Go