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Pear bread recipe

Elzasser pear bread

filling: 190 g dried pears
130 g currants
90 g dried figs
80 g stoned prunes
1 1/2 dl hot tea
80 ml kirsch
60 ml honey
grated peel of 1 lemon

7 g dry leaven
2 1/2 dl warm water
500 g wheat flower
1 egg
2 tea spoons ground cinnamon
1 tea spoon versgemalen fennel seed
1 tea spoon salts
70 g almonds
60 g hazelnuts

The vulling in avance makes a day. Cut the fruit in small bits. Do all ingredients for the vulling in a scale. Leaves this 12 hours weeks, scoop from time to time for. The next day: separately and layout the leaven in water with 1/3 of the flour a paste. Knead 5 minutes. Do the egg, the spices and it salt and knead gradually the bulk of the flour by it. The paste must be smooth, but not sticky. An hour lets rise. In the meantime the vulling lets leak out: firm pushing in the screen! Juice keeps. Duw the paste plat. Possibly knead the fruit and the notes by it, with what extra flower. It is possible real all. Knead to the paste coherent is. Divide the paste in two pieces and form of it elongated breads. Dek finished and late an hour rises. Makes the glaze by the eigeel separately stirring with what of the week weekvocht of the fruit, smeer the breads. Barge the breads finished in 45 minutes on 190° C.
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