Ingredients for Schnitzbrodt German Fruit Bread
- Mixed Dried Fruit
- Dried Apples
- Dry Yeast
- Enough boiling water to cover fruit
- 1/4 cup granulated sugar + 1 tablespoon granulated sugar
- 1/2 cup milk
- 5-6 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup raisins (in addition to mixed dried fruits)
- 1/2 cup currants (in addition to mixed dried fruits)
- 1 cup chopped nuts (walnuts, pecans, etc.)
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How to Make Schnitzbrodt German Fruit Bread
- Combine 2 cups mixed dried fruit and 1 cup chopped apples in a saucepan. Cover with enough boiling water to submerge the fruit completely. Soak overnight (at least 8 hours).
- Next morning, bring the fruit mixture to a simmer on the stovetop. Cook for about 15 minutes, or until the fruit is very soft. Drain well in a colander.
- Roughly chop the softened fruit.
- In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/2 cup of lukewarm water. Add 1 tablespoon of granulated sugar and let stand for 10 minutes until foamy.
- Stir in 1/2 cup of milk.
- Gradually add 1 cup of flour to the yeast mixture, stirring until a thick sponge forms. Set aside in a warm place until bubbly (about 30-45 minutes).
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1/4 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs.
- Add the sponge to the creamed butter mixture. Stir in the chopped fruit, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 cup raisins, 1/2 cup currants, and 1 cup chopped nuts.
- Gradually add 3-4 cups of flour, mixing until a soft dough forms (add more flour if needed to prevent sticking).
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough. Divide it into four equal portions.
- Shape each portion into a loaf and place it in a greased 9x5 inch loaf pan.
- Cover the loaves and let rise for another 30-45 minutes, or until almost doubled.
- Preheat oven to 400°F (200°C).
- Bake for 10 minutes at 400°F (200°C), then reduce the heat to 350°F (175°C) and bake for another 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
10g
Carbs
13g
