Yeast Bread with Fruits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g flour / wheat vapor
- 250 g quark, (20%)
- 75 ml water, (lukewarm)
- 70 g butter, (melted)
- 1 teaspoon lemon (zest), grated
- 2 teaspoons salt
- 2 teaspoons sugar
- 20 g yeast, (1/2 cube)
- 2 small onions, diced
- 150 g bacon, pork belly (Gelderlander) - diced
- 200 g fruit, dried, mixed (plums, apples, pears) - diced
- 6 juniper berries, pressed down
- 2 bay leaves
- 20 ml port wine
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Cut the dried fruits and pour the port wine over them - marinate for about 2 hours.
- Drain the quark through a cloth.
- Put the flour in a bowl. Make a well in the middle, add water, crumble the yeast into the water. Add sugar and 3 pinches of salt. Mix a little and cover with flour.
- Let the pre-dough rise in a warm place for half an hour to three quarters of an hour.
- Leave out the bacon with a little clarified butter or oil and sauté the onions until translucent with the juniper and bay leaf. Let cool down!
- Mix the pre-dough with the quark and butter to form a dough.
- Cover and let rest in a warm place for about 15 minutes.
- Fish the juniper berries and bay leaves from the bacon and onion mixture.
- Pour the bacon and onion mixture (including all the left out fat) into the dough, add a good amount of dried fruit, mix well and fill into a loaf pan.
- Let rise in a warm place for another 2 hours.
- Can also be well prepared and walk for a good 4 hours!
- Bake in a preheated oven at 190 ° C for about 30-45 minutes.
- Do a wooden needle test in between, so stick a wooden skewer in, as soon as nothing sticks it is done!
- The perfect accompaniment to duck or goose.
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