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Snitzbrot (Bavarian Fruit Bread)
This makes 12 loaves -- can be divided by 3

1 1/2 lb. dried apples
1 1/2 lb. dried pears
3 lbs. dried prunes
3 lbs. seedless raisins
1 lb. currants
1 lb. coarse-cut figs
1 1/2 lb. coarse-cut almonds, pecans and walnuts
1 lb. fine-cut citron
3 oz. fine-cut candied orange peel
3 oz. anise seed
3 Tbsp. ground cinnamon
1 Tbsp. ground cloves
3 cakes of compressed yeast
6 lbs. flour
1 tsp. salt
3 Tbsp. sugar
2 qts. juices from cooking dried fruit

Cook in water, apples, pears and prunes until soft. (Do not overcook)
Drain and save 2 qts. of juice.

Mix the cooked fruit with the raisins, currants, figs, nuts, citron,
orange peel and anise seed. Keep warm until needed. Put warm
juice in bowl, add sugar and yeast.

When yeast is disolved, add enough flour to make a sponge. Cover
and let raise for 1 hour.

Add salt, cinnamon and cloves to remaining flour -- then add to
sponge. Mix first with spoon and then knead by hand until flour
is all used up. Cover -- let raise in warm place for 1 1/2 hours
(or until light). Knead in fruit mixture.

Cover and let raise 1 more hour.

Form into loaves and place in greased 9x4x3 bread pans. Bake like
bread at 400 degrees for about 40 minutes.


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