Print Recipe

Pear Bread (Switzerland)

RG

Ingredients

  • 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

Instructions

  1. Combine scalded milk, sugar, salt, fat and water. Cool to lukewarm.
  2. Soften yeast in the lukewarm water.
  3. Stir in the yeast and enough flour to make a sponge dough.
  4. Add the fruit and enough flour to make a dough that will not stick to the board.
  5. Put into a bowl and let rise until double.
  6. Shape into loaves and let rise again until double.
  7. Bake at 225 degrees F about 2 hours.

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