Fruit Bread

Name: Fruit Bread
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g dried; 7-10 Tbsp Apple rings; 125 g dried; 7-10 Tbsp Apricots; 100 g dried pears; 100 g dried figs; 80 ml Milk; 1/2 cube Yeast; 250 g Flour; 60 g Sugar; 1 pinch Salt; 1 TEASPOON ground anise, fennel and cinnamon; 1 pinch ground cloves; 125 g Raisins and; 7-10 Tbsp Currants; 100 g dried pineapple; 100 g dried plums (without stone); 50 g Banana chips (sweetened); 75 g candied orange peel and; 7-10 Tbsp Citation; 200 g Hazelnut kernels; 2 TABLESPOONS cherry brandy; 7-10 Tbsp Grease; 7-10 Tbsp parchment paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g dried
7-10 Tbsp Apple rings
125 g dried
7-10 Tbsp Apricots
100 g dried pears
100 g dried figs
80 ml Milk
1/2 cube Yeast
250 g Flour
60 g Sugar
1 pinch Salt
1 TEASPOON ground anise, fennel and cinnamon
1 pinch ground cloves
125 g Raisins and
7-10 Tbsp Currants
100 g dried pineapple
100 g dried plums (without stone)
50 g Banana chips (sweetened)
75 g candied orange peel and
7-10 Tbsp Citation
200 g Hazelnut kernels
2 TABLESPOONS cherry brandy
7-10 Tbsp Grease
7-10 Tbsp parchment paper

Directions

1
Soak apples, apricots, pears and figs in 1 litre of cold water overnight. Warm milk, crumble yeast into it. Put flour in a bowl, press a depression in the middle and pour in the yeast milk.
2
Sprinkle sugar, salt and spices on the flour rim. Cover the bowl and leave to rise in a warm place for about 15 minutes. Knead well with the dough hooks of the hand mixer. Finally knead with your hands to a firm dumpling.
3
Cover and leave to rise again for 40 minutes. In the meantime, wash the raisins and currants thoroughly, drain, dab dry and chop. Finely chop the pineapple and plums. Coarsely chop the bananas in the universal chopper.
4
Mix candied orange peel, candied lemon peel (put 1 tablespoon each aside), raisins, currants, hazelnuts, chopped fruit and kirsch and knead into the yeast dough. Place the fruit dough on a greased baking tray and form a loaf.
5
Sprinkle with the remaining candied orange and lemon peel. Bake in the preheated oven (electric oven:175 ° C/ gas: level 2) for about 1 3/4 hours (cover with parchment paper after 3/4 hours of baking time).
6
Take out and let cool on a cake rack. Wrap the bread in aluminium foil and leave in a cool place for a few days. This will allow the spices to develop and the fruit bread will be particularly juicy.
7
Results in about 15 slices.