Ingredients for Birnbrot Swiss Pear Bread
- Active Dry Yeast
- ½ cup warm water (105-115°F)
- 3-3 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup granulated sugar
- Unsalted Butter
- 1 large egg
- 1 cup dried pears, roughly chopped
- Prune
- Golden Raisin
- 1 tablespoon lemon juice
- ½ cup chopped walnuts
- 1 tablespoon lemon zest
- Ground Cinnamon
- ½ teaspoon ground nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Birnbrot Swiss Pear Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Birnbrot Swiss Pear Bread
- Activate yeast: In a warm bowl, dissolve 2 ¼ teaspoons active dry yeast in ½ cup warm water (105-115°F). Add 1 teaspoon flour, stir, and let stand for 10-15 minutes until foamy.
- Combine dry ingredients: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, and ½ cup granulated sugar.
- Add wet ingredients: Add the yeast mixture and 1 large egg to the dry ingredients. Mix until just combined.
- Incorporate remaining flour: Gradually add 2-2 ½ cups additional all-purpose flour, mixing until a soft dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly greased large bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Prepare the pear filling: While the dough rises, combine 1 cup dried pears (roughly chopped), ¼ cup water, and 1 tablespoon lemon juice in a small saucepan. Bring to a simmer over medium-low heat.
- Simmer pears: Cook for 10-15 minutes, or until the pears are very soft. Stir frequently to prevent sticking.
- Puree the pears: Drain the pears, reserving the cooking liquid. Transfer the pears to a blender or food processor and puree until smooth.
- Combine filling ingredients: In a medium bowl, combine the pear puree, ½ cup chopped walnuts, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Mix well.
- Shape the bread: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 9x9 inch square.
- Spread the filling: Spread the pear filling evenly over the dough, leaving a 1-inch border on all sides.
- Roll and place: Roll the dough up tightly, jelly-roll style. Place the seam-side down on a greased baking sheet.
- Second rise: Cover the bread loosely and let rise in a warm place for 30-45 minutes, or until almost doubled.
- Prepare glaze (optional): Whisk together 1 tablespoon milk and 1 tablespoon granulated sugar for a simple glaze.
- Bake: Brush the bread with the glaze (optional) and bake in a preheated 350°F (175°C) oven for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
721g
Fat
137g
Carbs
121g
