SCHNITZBROT (GERMAN CHRISTMAS BREAD)
The name of this bread is pronounced 'shnits brote.' It's a wonderful dark, fruity bread that can be dusted with powdered sugar. Age the loaves 3 days before slicing them, and serve with butter.
Provided by LISARAIN2
Categories Bread Yeast Bread Recipes
Time P3DT4h55m
Yield 24
Number Of Ingredients 14
Steps:
- Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans.
- Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended.
- Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
- Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour.
- Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 75.9 g, Cholesterol 11.5 mg, Fat 8.3 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.1 g, Sodium 287 mg, Sugar 30.1 g
TRADITIONAL GERMAN CHRISTMAS FRUIT BREAD - KLETZENBROT
This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey's ears! 'Kletzen' are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.
Provided by BecR2400
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
- Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
- Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
- Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
- Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
- Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
- Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
- Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!
Nutrition Facts : Calories 4343.2, Fat 127.3, SaturatedFat 10.9, Sodium 87.4, Carbohydrate 816.2, Fiber 102.2, Sugar 549.1, Protein 78.8
STOLLEN (GERMAN CHRISTMAS BREAD)
Do I need to ask about the nutritional value? I'm sure there is some...in the milk, egg...check those calories racking up!! I got this out of our church cookbook. I have not tried to make it YET, so I'm guessing on the prep & cook time. Please review if you make this.
Provided by Charlotte J
Categories Breads
Time 7h
Yield 5 loaves
Number Of Ingredients 16
Steps:
- Scald milk and cool to lukewarm.
- Dissolve yeast in water for 10 minutes; add to milk.
- Add 6 cups flour sifted with salt to make a soft batter.
- Let raise until double in bulk.
- Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly.
- Add 4 cups flour slowly, working in until the mixture loosens from the bowl.
- Now knead in the fruits and nuts, working in well.
- Divide mixture in five parts.
- Shape into loaves and place in greased pans.
- Make two rows of slashes across top of loaves.
- Let rise to double length in size.
- Bake 1 hour in 350 degree oven.
- After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread.
- Sprinkle with powdered sugar.
- Put in cool storage for 2 or 3 days to mellow.
Nutrition Facts : Calories 3512.9, Fat 171.2, SaturatedFat 69.8, Cholesterol 456.7, Sodium 2205, Carbohydrate 464, Fiber 28.1, Sugar 224.3, Protein 50.5
GERMAN CHRISTMAS BREAD
Yeast bread made with rum soaked raisins and currants. Rich with butter and almonds and citron peel and spices.
Provided by Olha7397
Categories Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 18
Steps:
- Place the raisins and currants in a bowl. Sprinkle the fruit with 3 tablespoons of the sugar and the rum, if used. Covered the bowl and let stand for 24 hours.
- Stir the compressed or dry yeast into the lukewarm milk. Sift the flour and salt into a bowl and make a well in the center. Pour the yeast mixture into the well and stir a little of the surrounding flour into the liquid. Cover with a cloth and let stand in a warm place for about 30 minutes. Measure the butter and let stand at room temperature.
- Sprinkle the remaining sugar, the nutmeg, ginger and grated lemon and orange rind over the flour. Mix the dry ingredients into the yeast mixture and beat in the softened, but not melted, butter. Knead the dough well on a floured board until no longer sticky. Place in a bowl, cover with a cloth and let stand in a warm place for several hours until doubled in bulk. Sprinkle the raisins and currants with the 1 tablespoon of flour and knead into the dough on a floured board with the almonds and candied peel. Shape the dough into an oval. Cover with a cloth and let rise on the board, in a warm place, for 30 minutes.
- Using a rolling pin, make a deep depression lengthwise along the center of the oval and fold one half down over the other. Place the dough on a warm baking sheet lined with waxed paper or parchment paper. Once more cover the dough with a cloth and let rise for a further 30 minutes.
- Bake in the center of a preheated moderately hot oven 375°F for 1 hour. Remove from the oven and, while still warm, spread liberally with the butter. Then coat thickly with the confectioners' sugar.
- NOTE: Since Christmas bread matures and improves in flavor on keeping, it is advisable to make it at least 1 month before it is required, and keep in an airtight container or wrap in aluminum foil.
Nutrition Facts : Calories 10493.8, Fat 474.3, SaturatedFat 222.2, Cholesterol 902.1, Sodium 4948.8, Carbohydrate 1413.1, Fiber 83.5, Sugar 518.4, Protein 210.8
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