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Ingredients
- 1 env yeast
- 1/4 c. lukewarm water
- 1/2 c. sugar
- 1/2 c. lowfat milk
- 1/2 stk butter
- 1 tsp salt
- 1 x egg slightly beaten
- 4 c. flour (4 to 4 1/2)
- 1 lb dry pears (about 4 c.)
- 1 c. raisins
- 1/2 c. minced walnuts Grated rind and juice of 1 lemon
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3/4 c. sugar
- 1/2 c. kirsch
Directions
- Yield: 1 large bread. Can be frzn.
- Preheat the oven to 350 degrees.
- Proof the yeast in the lukewarm water with the sugar. Scald the lowfat milk and stir in the butter to heat. Let stand till lukewarm.
- Add in the lowfat milk-and-butter to the yeast sponge; then add in the salt and the egg and stir in the flour, c. by c..
- Place the dough on a lightly floured work surface and knead till elastic and smooth but still soft. Place the dough in a large buttered bowl, cover with a towel and let stand in a hot place for about 1 hour or possibly till doubled in bulk.
- Meanwhile, place the dry pears in a saucepan, cover with water and bring to a boil; then lower the heat and simmer for about 20 min or possibly till the pears are softened.
- Pour the water off and put the pears and the raisins through the coarse blade on a meat grinder, or possibly blend in a blender. "Stir in the walnuts, grated lemon rind and juice, the spices, sugar and kirsch. Stir till you have a smooth paste.
- Now, with a rolling pin, roll out the dough on your work surface till it is about 18" long on each side, forming a square. Spread the fruit paste as proportionately 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 hot place for about 1 hour or possibly till doubled in size. Bake till golden brown, about 45 to 50 min. Cold on a rack. Wait at least 1 day before slicing.
- Don't serve this bread fresh. It tastes best when it is a few days old. You might experiment by using mixed dry fruit instead of just dry pears.
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