Pear loaf

Recipe from: 8/23/1990 12:00:00 AM
Ingredients 21
Servings 0
Time

Ingredients

  • LOAF
  • 480
    g
    cake flour
  • 2
    ml
    salt
  • 10
    g
    instant yeast
  • 60
    g
    sugar
  • 50
    g
    butter
  • 150
    ml
    milk
  • 2
    eggs
  • FILLING
  • 500
    ml
    water
  • 400
    g
    dried pears, coarsely chopped
  • 200
    g
    prunes, stoned and coarsely chopped
  • 150
    g
    seedless raisins
  • 40
    ml
    lemon juice
  • 50
    g
    walnuts, coarsely chopped
  • 40
    g
    sugar
  • 5
    ml
    strawberry liqueur
  • 15
    ml
    lemon rind, grated
  • 5
    ml
    ground cinnamon
  • 5
    ml
    nutmeg
  • 30
    ml
    red wine
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Grease a baking sheet with margarine. Sift cake flour and salt together. Sprinkle the instant yeast and sugar on top. Rub in the butter. Beat eggs and milk together. Add to dry ingredients. Blend well, kneading until a soft dough is formed. Cover dough with a damp cloth and leave in a warm spot to rise until double in bulk. Place water, dried fruit and lemon juice in a saucepan. Simmer until soft. Drain the fruit and process in a food processor. Add the remaining ingredients and mix well. Punch the dough down on a lightly-floured surface. Divide in two and roll each half into a 5 mm thick rectangle. Divide the filling in two and spread on each rectangle. Roll up like a Swiss roll. Place on the prepared baking sheet and gently prick the surface with a fork. Leave to rise once more until double in bulk, brush with beaten egg yolk. Bake for 10 minutes at 200 ºC, reduce heat to 180 ºC and bake for another 50 minutes or until the loaves are done. Makes 2 large loaves.
 

Read more on: bake  |  fruit
 

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