Fruit Roll

Ingredients

• some bread dough prepared as for milk bread
• about one inch in thickness
• some dates which have been washed, dried, and stoned
• raisins
• currants
• or chopped figs

Method

1. 1

   Roll the bread dough to about one inch in thickness.

2. 2

   Spread over it dates, raisins, currants, or chopped figs.

3. 3

   Roll it up tightly into a loaf, let it rise until very light, and bake.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 23. The excerpt below is the record exactly as published.

Fruit Roll. — Take some bread dough prepared as for milk bread, which has been sufficiently kneaded and is ready to mold, and roll to about one inch in thickness. Spread over it some dates which have been washed, dried, and stoned, raisins, cur- rants, or chopped figs. Roll it up tightly into a loaf. Let it rise until very light, and bake. Fruit Loaf. — Set a sponge with one pint of rich milk, one- fourth cup of yeast, and a pint of flour, over night. In the morning, add two cups of Zante currants

Cook this with the app: pantry check, scaling, and the assistant.