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Name: Fruit Bread, Glarus Style (Glarner Fruchtebro
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Package yeast; 3/4 c milk; 2 1/2 tb Sugar; 1 Egg yolk; 4 tb Butter; 3/4 c Water; 1 tb Kirsch; 1 pn Ground cloves; 1 pn Nutmeg; 2/3 c Raisins; 6 oz Dried prunes, pitted; 1 ts Salt; 3 c Flour; 12 oz Dried pears; 3/4 c Walnuts, coarsely chopped

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INGREDIENTS

1 Package yeast
FOR THE FILLING
3/4 c milk
2 1/2 tb Sugar
1 Egg yolk
4 tb Butter
3/4 c Water
1 tb Kirsch
1 pn Ground cloves
1 pn Nutmeg
2/3 c Raisins
6 oz Dried prunes, pitted
1 ts Salt
3 c Flour
12 oz Dried pears
3/4 c Walnuts, coarsely chopped

Servings

INSTRUCTIONS

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.)

NOTES

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Fruit Bread, Glarus Style (Glarner Fruchtebro

1 Package yeast
 FOR THE FILLING
3/4 c milk
2 1/2 tb Sugar
1 Egg yolk
4 tb Butter
3/4 c Water
1 tb Kirsch
1 pn Ground cloves
1 pn Nutmeg
2/3 c Raisins
6 oz Dried prunes, pitted
1 ts Salt
3 c Flour
12 oz Dried pears
3/4 c Walnuts, coarsely chopped

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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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 8 Servings

Calories: 510
Calories from Fat: 68 (13%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.7g
Cholesterol 41.9mg		13 %
Sodium 53.7mg		2 %
Potassium 526mg		14 %
Total Carbohydrate 107.6g		32 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 101.3g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 510

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