Catholic Recipe: Fruit Bread
INGREDIENTS
- 1 pound figs, chopped
- 1/2 pound dates, chopped
- 1/2 pound dried pears, chopped
- 1/2 pound dried prunes, chopped
- 1 cup raisins, chopped
- 1 cup candied orange peel, chopped
- 1 cup chopped walnuts
- 1 cup chopped hazelnuts
- 1 teaspoon ground cinnamon
- dash ground cloves
- 1/4 cup rum
- 1 package active dry, or cake, yeast
- 1 cup sifted all-purpose flour
- 1/4 cup water
- 1 tablespoon vinegar
- dash salt
- 3 oblaten wafers
- 1 egg, beaten
- 1 cup almonds, blanched, halved
Details
Yield: 3 fruit loaves
Prep Time: 2-2 1/2 hours
Difficulty:
★★☆☆
Cost:
★★☆☆
For Ages: 15+
Origin: Austria
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Food Categories (3)
Feasts (0)
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Seasons (1)
Also Called: Fruechtebrot
DIRECTIONS
Mix figs, dates, pears, prunes, raisins, orange peel, walnuts, hazelnuts, cinnamon, cloves, rum. Reserve overnight. Mix yeast with flour and water. Add vinegar, salt. Let rise in warm place 30 minutes. Combine yeast mixture with fruit mixture. Blend well. Form 3 oblong loaves. Place on oblaten. Brush with egg. Cover with halved almonds. Bake in 275° oven 1 1/2 hours. Yield, 3 fruit loaves
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
