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Schnitzbrodt German Fruit Bread

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Ingredients

Adjust Servings:
12 ounces mixed dried fruit
8 ounces dried apples
1 package dry yeast
1/4 cup lukewarm water (115 - 120)
1 tablespoon sugar
1 1/2 cups lukewarm scalded milk (115 - 120)
1 1/2 cups flour, unsifted
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup raisins
3/4 cup currants
1 cup nuts, chopped,if desired

Nutritional information

219.1
Calories
45 g
Calories From Fat
5 g
Total Fat
2 g
Saturated Fat
18 mg
Cholesterol
113.1 mg
Sodium
40.5 g
Carbs
2.5 g
Dietary Fiber
12.3 g
Sugars
4.5 g
Protein
71g
Serving Size

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Schnitzbrodt German Fruit Bread

Features:
    Cuisine:

    Easy to follow recipe. I have no dried apple so I replaced them dried apricot and dried dates. I have made it 5 times and they all turned out great. Keep them in fridge for couple of days , best eaten thinly sliced and toasted in oven. Goes well with tea and coffee.

    • 200 min
    • Serves 40
    • Easy

    Ingredients

    Directions

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    Schnitzbrodt (German Fruit Bread), This is in response to a request on the boards for an Amish fruit bread this is the closest I found It comes from an old community cookbook, the proceeds of which went towards the preservation of Hermann, Mo’s German Heritage Note that the fruit must be soaked over night and I haven’t added that into the times here , Easy to follow recipe I have no dried apple so I replaced them dried apricot and dried dates I have made it 5 times and they all turned out great Keep them in fridge for couple of days , best eaten thinly sliced and toasted in oven Goes well with tea and coffee , A Very good fruit bread, I just finished eating a slice it was still warm Yum This recipe is very time consuming, But I belive it is worth It makes 4 nice sized loaves, Nice for a large family or to give as gifts I cut the fruit all up before soaking The baking time was perfect, I covered the loaves with foil to keep from over browning Thank you Mystergirl for posting the recipe


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    Steps

    1
    Done

    Cover Mixed Dried Fruit and Apples With Boiling Water in Saucepan and Soak Overnight.

    2
    Done

    Next Morning, Cook Until Fruit Is Quite Soft, About 15 Minutes, Then Drain Well in a Colander.

    3
    Done

    Chop or Cut Up Fruit.

    4
    Done

    Soften Yeast in Lukewarm Water, Add 1 Tbsp Sugar and Let Stand 10 Minutes.

    5
    Done

    Add Milk.

    6
    Done

    Add 1 C Flour to Make a Sponge and Set Aside Until Bubbles Break on Top.

    7
    Done

    Cream Butter in a Large Mixing Bowl.

    8
    Done

    Add 1 C Sugar and Cream Well.

    9
    Done

    Mix in Beaten Eggs.

    10
    Done

    Add the Sponge, Chopped Fruits, Salt, Cinnamon, Raisins, Currants and Nuts.

    11
    Done

    Beat in 3 Cups Flour.

    12
    Done

    Divide Dough Into Fourths.

    13
    Done

    Take Out of the Dough and Knead on a Floured Pastry Cloth or Board Adding Enough Flour to Keep the Dough Soft but not Sticky.

    14
    Done

    Continue Doing This 3 More Times Until All the Dough Has Been Worked Up, Then Knead It All Together.

    15
    Done

    Lightly Oil a Clean Bowl, Take Dough and Run the Top Around the Inside of the Bowl, Place It in the Bowl, Cover and Let Rise in a Warm Place Until Double in Bulk.

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    John Reyes

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