Pear loaf

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Fruit

By Food24 November 03 2009
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Ingredients (19)

LOAF
480.00 g flour — cake
2.00 ml salt
10.00 g Superbake Instant Yeast
60.00 g sugar
50.00 g butter
150.00 ml milk
2.00 eggs
FILLING
500.00 ml water
400.00 g pears — dried, chopped
200.00 g prunes — pitted, chopped
150.00 g raisins — seedless
40.00 ml lemon juice
50.00 g walnuts — coarsely chopped
40.00 g sugar
5.00 ml strawberry liqueur
15.00 ml lemon — zest only
5.00 ml cinnamon — ground
5.00 ml nutmeg — ground
30.00 ml wine — red
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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.



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