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Birnenwecken

rls-1850@juno.com
Mon, 11 Dec 2000 22:50:32 -0600
v100.n078.15
Peggy, perhaps this recipe is similar to what you're after.  It's from 
_Breads of the World_ by Mariana Honig (Chelsea House / Berkley, 
1977).   Ms. Honig groups the recipes in her book by country and enters 
this one under Switzerland.		
- Ron

BIRNENWECKEN
Pear Bread

Do not serve this bread fresh.  It tastes best when it is a few days 
old.  You might experiment by using mixed dried fruit instead of just dried 
pears.

Yield:  1 large bread.  Can be frozen.

Dough:
1 envelope yeast
1/4 cup lukewarm water
1/2 cup sugar
1/2 cup milk
1/2 stick butter
1 tsp. salt
1 egg, slightly beaten
4 to 4 1/2 cups flour

Filling:
1 pound dried pears (about 4 cups)
1 cup raisins
1/2 cup chopped walnuts
Grated rind and juice of 1 lemon
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 cup sugar
1/2 cup kirsch

Preheat the oven to 350F.

Proof the yeast in the lukewarm water with the sugar.

Scald the milk and stir in the butter to melt.  Let stand until lukewarm.

Add the milk-and-butter to the yeast sponge; then add the salt and the egg 
and stir in the flour, cup by cup.

Place the dough on a lightly floured work surface and knead until elastic 
and smooth but still soft.  Place the dough in a large buttered bowl, cover 
with a towel and let stand in a warm place for about 1 hour or until 
doubled in bulk.

Meanwhile, place the dried pears in a saucepan, cover with water and bring 
to a boil; then lower the heat and simmer for about 20 minutes or until the 
pears are softened.

Pour the water off and put the pears and the raisins through the coarse 
blade on a meat grinder, or blend in a blender.

Stir in the walnuts, grated lemon rind and juice, the spices, sugar and 
kirsch.  Stir until you have a smooth paste.

Now, with a rolling pin, roll out the dough on your work surface until it 
is about 18 long on each side, forming a square.  Spread the fruit paste as 
evenly as you can on top and roll up, jelly-roll fashion.  Place the roll 
on a buttered baking sheet, cover with a towel and let stand in a warm 
place for about 1 hour or until doubled in size.  Bake until golden, about 
45 to 50 minutes.  Cool on a rack.  Wait at least 1 day before slicing.