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
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.