Amish-style Fruit and Nut Bread
This delightful Amish-style bread is a rich fusion of flavors and textures, showcasing the best of dried fruits and crunchy nuts. Originating from a cherished community cookbook aimed at preserving the German heritage of Hermann, Missouri, this recipe invites you to create an inviting homemade bread that is perfect for sharing. Soaking the dried fruit overnight ensures that each bite is bursting with sweetness. With its lovely golden crust and soft, moist interior, this bread is perfect for breakfast, as a snack, or as a unique addition to your holiday gatherings. Experience the joy of baking and the comfort of tradition with this heartwarming recipe.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
mixed dried fruit
12 ounces (soaked overnight and chopped)
dried apples
8 ounces (soaked overnight and chopped)
dry yeast
1 package (softened in water)
lukewarm water
1/4 cup (115° - 120°F)
sugar
1 tablespoon (for activating yeast)
lukewarm scalded milk
1 1/2 cups (115° - 120°F)
all-purpose flour
1 1/2 cups (unsifted, for sponge)
butter
1/2 cup (softened)
sugar
1 cup (for dough)
eggs
2 (well beaten)
salt
1 teaspoon (for seasoning)
cinnamon
1/2 teaspoon (for seasoning)
raisins
3/4 cup (add directly to dough)
currants
3/4 cup (add directly to dough)
chopped nuts
1 cup (optional, add to dough)
all-purpose flour
7 cups (more as needed for kneading)
Instructions
1
The night before baking, cover the mixed dried fruit and sliced dried apples with boiling water in a saucepan. Allow to soak overnight.
2
The next morning, drain the soaked fruit in a colander, and cook in a saucepan over medium heat until soft, about 15 minutes. Once softened, drain well and chop into smaller pieces.
3
In a small bowl, soften the dry yeast in lukewarm water (115° - 120°F) with 1 tablespoon of sugar. Let it sit for 10 minutes until frothy.
4
In a separate bowl, combine lukewarm scalded milk and 1 ½ cups of flour to create a sponge. Stir in the yeast mixture, cover, and set aside until bubbles appear on the surface.
5
In a large mixing bowl, cream the softened butter with 1 cup of sugar until light and fluffy.
6
Add in the beaten eggs to the butter mixture, mixing well to combine.
7
Stir in the prepared sponge, chopped fruits, salt, cinnamon, raisins, currants, and nuts, combining everything thoroughly.
8
Gradually beat in an additional 3 cups of flour to form a soft dough, adding more flour as needed.
9
Divide the dough into four equal portions. Take one portion and knead it on a floured surface, adding just enough flour to keep it from being sticky. Repeat with the other three portions, and then knead them all together.
10
Lightly oil a clean bowl and place the dough inside, turning it to coat the top. Cover with a clean cloth and let it rise in a warm, draft-free area until doubled in size, approximately 1-2 hours.
11
Once risen, gently knead the dough before dividing it into four equal pieces. Shape each piece into a loaf and place in greased loaf pans.
12
Cover and allow the loaves to rise until they are double in size, about 30-45 minutes.
13
Preheat the oven to 400°F (200°C). Bake the loaves for 10 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 45 minutes, or until a toothpick inserted in the center comes out clean.
14
Remove from the oven and let cool in the pans for a few minutes before transferring to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Amish-style Fruit and Nut Bread?
It is a rich, traditional yeast bread filled with a variety of dried fruits and nuts, offering a soft, moist interior and a golden crust.
Where does this specific recipe originate?
This recipe comes from a community cookbook designed to preserve the German heritage of Hermann, Missouri.
What is the German name for this bread?
This style of fruit and nut bread is also known as Schnitzbrodt.
How should the dried fruit be prepared before baking?
The mixed dried fruit and sliced dried apples should be covered with boiling water and allowed to soak overnight.
What is the next step for the fruit after soaking overnight?
The following morning, drain the fruit and cook it in a saucepan over medium heat for about 15 minutes until soft, then chop into smaller pieces.
What temperature should the water be for the yeast?
The lukewarm water used to soften the yeast should be between 115°F and 120°F.
How long does the yeast need to sit before use?
The yeast mixture should sit for 10 minutes until it becomes frothy.
How do you make the bread sponge?
The sponge is created by combining lukewarm scalded milk and 1.5 cups of flour, then stirring in the activated yeast mixture.
When is the sponge ready for the next step?
The sponge is ready once bubbles appear on the surface.
What ingredients are creamed together for the dough?
Softened butter and 1 cup of sugar are creamed together until light and fluffy.
How are the eggs added to the recipe?
Two eggs should be well beaten and then mixed thoroughly into the creamed butter and sugar.
What dried fruits are included in the final dough mixture?
The dough includes the prepared soaked fruits as well as raisins and currants.
Are nuts optional in this recipe?
Yes, 1 cup of chopped nuts can be added to the dough based on preference.
How much flour is added to the dough after the sponge?
Approximately 3 cups of flour are beaten in gradually, with more added as needed during kneading.
How do you handle the dough for kneading?
The dough is divided into four equal portions, each kneaded individually on a floured surface before being kneaded all together.
How long is the first rise for the dough?
The dough should rise in a warm, draft-free area for 1 to 2 hours until it has doubled in size.
How many loaves does this recipe make?
This recipe is designed to yield four loaves of bread.
What is the duration of the second rise?
After being shaped into loaves and placed in pans, the dough rises for 30 to 45 minutes.
What is the initial oven temperature for baking?
The oven should be preheated to 400°F (200°C).
Does the baking temperature change?
Yes, bake the loaves at 400°F for 10 minutes, then reduce the heat to 350°F (175°C) for the remainder of the time.
How long is the total baking time?
The total baking time is approximately 55 minutes.
How can you tell when the bread is done?
The bread is finished when a toothpick inserted into the center comes out clean.
What is the recommended cooling process?
Let the bread cool in the pans for a few minutes before transferring the loaves to wire racks to cool completely.
What is the texture of the finished bread?
The bread features a soft, moist interior with a golden, slightly crunchy crust.
Is this bread suitable for holidays?
Yes, its rich fruit and nut content makes it a unique addition to holiday gatherings.
What spices are used in the dough?
The recipe calls for salt and 1/2 teaspoon of cinnamon for flavor.
Why is it important to soak the fruit overnight?
Soaking ensures that the dried fruit is fully hydrated and bursting with sweetness in every bite.
What type of milk is best for this recipe?
The recipe calls for lukewarm scalded milk.
How do you prepare the pans?
The loaf pans should be greased before placing the shaped dough inside for the second rise.
What should the dough feel like before the first rise?
It should be a soft dough that is no longer sticky to the touch after kneading.