Hutzel Brod

Ingredients

• Parboil 1 lb. of dried prunes
• and 1 lb. of small dried pears
• parboil ten or twelve figs
• boil till it has been reduced to nearly a quarter of a pint
• add three dessertspoonfuls of yeast
• finely work in about 1 lb. of flour
• Work into this some currants, chopped almonds, candied orange and lemon peel, a pinch of cinnamon, sultanas, the prunes, pears, and figs; put in a pinch of salt, two or three pounded cloves

Method

1. 1

   Parboil prunes and pears, stone prunes and cut pears in half.

2. 2

   Boil figs in the same liquor, reduce it.

3. 3

   Mix with yeast and enough flour to form a dough.

4. 4

   Knead thoroughly, let rise, shape into loaves, brush with water, and bake in a well-heated oven.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 103. The excerpt below is the record exactly as published.

Hutzel Brod. — This is essentially a Bavarian dish. Parboil lib. of dried prunes and lib. of small dried pears ; stone the former and cut the latter in half ; in the liquor in which these have been boiled, parboil ten or twelve figs, cut them in dice, then put the liquor to boil over the fire till it has been reduced to nearly a quarter of a pint. When this has partly cooled, put it in a basin, add three ■dessertspoonfuls of yeast, a small lump of leaven (i.e., of •dough that has previously been prepared with yeast and put aside), and enough flour to form a dough as before. M 162 BREAD, CAKES, AND BISCUITS. Set it to rise. Work into this some currants, chopped almonds, candied orange and lemon peel, a pinch of cinnamon, sultanas, the prunes, pears, and figs; put in a pinch of salt, two or three pounded cloves, and finely work in about lib. of flour

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