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pear Bread (switzerland) 2 Cups Scalded Milk
3 Cups Granulated Sugar
4 Teaspoons Salt
1 Cup Fat
2 Cups Water
3 Packages Active Dry Yeast
1 Cup Lukewarm Water
3 Pounds Raisins
2 Pounds Dried Pears
2 Pounds Currants
1 To 2 Tablespoons Anise Powder
2 Teaspoons Cinnamon
flour combine Scalded Milk, Sugar, Salt, Fat And Water. Cool To Lukewarm. Soften Yeast In The Lukewarm Water. Stir In The Yeast And Enough Flour To Make A Sponge Dough. Add The Fruit And Enough Flour To Make A Dough That Will Not Stick To The Board. Put Into A Bowl And Let Rise Until Double. shape Into Loaves And Let Rise Again Until Double. Bake At 225 Degrees F About 2 Hours. |
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