Swiss Pear Bread

Ingredients

• 1/2 cup diced prunes
• 1/2 cup diced dried pears
• 1/4 cup raisins
• 1/4 cup currants
• 1/4 cup diced citron
• 1/4 cup diced candied orange peel
• 1/4 cup diced candied lemon peel
• 2 tablespoons dry yeast
• 2 tablespoons prune juice
• 2 tablespoons butter
• 1/2 cup sugar
• 1 teaspoon salt
• 1 tablespoon brandy
• 5 to 6 cups flour
• 1 teaspoon cinnamon (approximately)
• 1 teaspoon whole anise
• 1 teaspoon ground cloves
• 1 teaspoon ground anise

Method

1. 1

   A day in advance, place the first eleven ingredients in a large saucepan.

2. 2

   Add water to cover and cook over low heat for 1/2 hour.

3. 3

   Drain the fruit and reserve the liquid.

4. 4

   Stir the yeast into the prune juice and let stand in a warm place (75°) for 5 to 7 minutes.

5. 5

   Meanwhile, place 4 cup of the warm liquid reserved from the fruits in a large mixing bowl.

6. 6

   Add the butter, stirring to melt.

7. 7

   Add the yeast mixture, sugar, salt, brandy, and 2 cups of the flour.

8. 8

   Beat well to mix.

9. 9

   Continuing to beat hard, add the remaining flour 1 cup at a time, until the dough forms a ball and sides of the bowl are clean.

10. 10

    On a lightly floured surface, knead the dough until elastic, 7 to 10 minutes.

11. 11

    Roll dough into a rectangle the length of a bread loaf pan.

12. 12

    Roll up the width, jellyroll style, to form a loaf shape.

13. 13

    Place the dough in a bread loaf pan and cover tightly with plastic wrap.

14. 14

    Refrigerate overnight.

15. 15

    Remove pan from refrigerator, cover loosely with the plastic wrap, and allow dough to rise 2 hours in a warm place.

16. 16

    Preheat oven to 300°.

17. 17

    Bake in preheated oven 1 hour.

18. 18

    Remove when done and place on a rack to cool.

19. 19

    After 10 minutes of cooling, remove bread from pan and let cool further.

20. 20

    To serve, slice in 1/2-inch slices.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 32. The excerpt below is the record exactly as published.

Swiss Pear Bread Hearts of Palm Salad Sweetbreads Lowell Inn, Mushroom Sauce Old Fashioned Maple Frango Wine: Chateau Montelena Grgich Hills Cellars Zinfandel Arthur and Maureen Palmer, Innkeepers, Owners, and Chefs LOWELL INN isitors who accidentally discover us act as if they’ve just caught \ / a twenty-pound walleye,” grins Arthur Palmer, Lowell Inn’s pro- prietor. Most diners, however, make their travel to this restau- rant a deliberate and much anticipated event, and never leave disappointed. The “Mount Vernon of the West” has been luring guests for over fifty years to the small town of Stillwater on the bank of the St. Croix River. Its inaugural dinner on December 25, 1930, marked the day when Arthur’s parents, Nelle and Arthur Palmer, unpacked their vaudevil- lian’s suitcases for the last time and became innkeepers of the stately, white-pillared colonial mansion. Nelle decorated it in the Williamsburg style she had come to love during her travels, displaying her precious collection of Waterford crystal, Dresden china, and a wealth of antique Sheffield silver in the white-paneled George Washington dining room. Today the portraits of George and Martha continue to cast their approv- ing smiles at the waitresses in their organdy aprons and gowns of flounced and embroidered batiste who maneuver service plates, adjust the crisp hand-crested Irish linen, and refill the goblets of jewel-bright pressed glass. The patrons cannot see the care that goes into the preparation of their meals, but the presentation and flavors assure them that this work is done with devotion. Arthur takes advantage of the wares of hundreds of purveyors in his search for the perfect ingredient—a special lightly salted pork steak from a small Michigan farm, the best maple syrup from Vermont, Colorado mountain honey, Roquefort imported from France, chocolate from Holland, a Swiss blend of espresso, and so on. If what is available is not to his liking, he makes it himself: tarragon vine- gar, raspberry brandy, or special cooking oils, to name a few. This extreme precision, however, does not make for a cuisine that is heavy or overdone. “We don’t play games with our food. Our approach is to keep it simple but accentuate the flavor. It’s basic, honest home cook- ing with no attempt to disguise the flavor.” To what does Arthur attribute the success of Lowell Inn? “Attention to detail: we’ve made that our first priority. And consistency. ‘don’t change a thing,’ people tell me. ‘You can’t go out and buy memories like this.’ ” 102 North Second Street Stillwater a N LOWELL INN BROCCOLI SOUP 2 tablespoons butter 1 teaspoon seasoned salt 2 tablespoons flour Y%4 teaspoon pepper 2 cups milk %2 cup whipping cream 3 cups fresh broccoli (optional) lorels with stems 1 medium-size onion, grated . Makea roux by blending the butter and the flour; ina large saucepan over medium heat, warm the milk. Stir in the roux, whisking until smooth to create a white sauce. Remove from heat. . Meanwhile, place the broccoli in another saucepan and add water to cover. Cook over medium heat until tender, approximately 5 min- utes. Drain and discard liquid. Place the broccoli in an electric blen- der; blend until the broccoli is chopped medium-fine. Place ina bowl and add the onion, seasoned salt, and pepper; mix well. Stir the broccoli mixture into the white sauce and rewarm gently. If desired, add the cream a little at a time to thin. Serve hot. Not tasting the food under the sauce may be the French way, but honoring its true flavor is our approach here. Ever since my father taught himself how to cook and he taught me, we've learned to keep it simple. LOWELL INN SWISS PEAR BREAD Y2 cup diced prunes 1 teaspoon whole anise Y. cup diced dried pears 1 teaspoon ground cloves Y4 cup raisins 2 tablespoons dry yeast Ys cup currants 2 tablespoons prune juice Y4 cup diced citron 2 tablespoons butter Y4 cup diced candied Y3 cup sugar orange peel % teaspoon salt Y4 cup diced candied 1 tablespoon brandy lemon peel 5to6 cups flour 1 teaspoon cinnamon (approximately) 1 teaspoon ground anise

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