Hutzelbrot

rewritten instructions 1995

1 cup dried prunes
1 cup dried pears
1 cup walnuts
1 cup unblanched almonds
1/2 cup dried figs
1/2 cup raisins
1/2 cup candied fruit
2 packages dried yeast (or 2T Fermipan)
1T anise
1t cinnamon
1t salt
1/2 t cloves
1 stick butter (125g, 1/2 cup)
6 cups flour
1 t sugar

1. Measure 1 cup prunes and 1 cup (dried) pears into small pot and cover generously with water. Bring to a boil over low heat while doing steps 2 & 3.

2. Put 3 cups flour, 1 T anise (ground anise or ground anise seed), 1t cinnamon, 1/2 t cloves, salt and 2T yeast (Fermipan) into large bowl.

3. Put 125g (1 stick) sweet butter, cut up, into small metal bowl.

4. When fruit and water has come to a boil, allow to simmer for a few minutes (just until pears are barely softened).

5. Strain liquid from fruit into 2+ cup measure, saving fruit and remaining liquid.

6. Add 1 cup hot liquid to butter and stir to melt. Cool until just warm.

7. Add liquid and butter to flour mixture and mix with hands.

8. Add more flour (as little as 1 cup) to make firm dough. Dough can be a little stiffer than usual since fruit, etc. will be added and will be moist.

9. Set dough to rise until doubled (up to 1 hour)

10. Chop coarsely 1/2 cup candied fruit, 1 cup + 1 cup nuts (in processor), 1/2 cup figs. Put in another bowl with 1/2 cup raisins. Toss 1/2 cup flour through to separate.

11. Chop coarsely the prunes and pears. Allow to cool somewhat. Toss with enough flour to separate.

12. Knead fruit into dough, divide it into two and shape into oval loaves. Put these on a buttered and floured baking sheet and bake 375F / 190C / 155C Fan for 45 minutes.

13. Brush baked loaves while still hot with reserved liquid. (Freeze one for New Year's)