Schnitzbrodt (German Fruit Bread) - cooking recipe

Ingredients

12 ounces mixed dried fruit
8 ounces dried apples
1 package dry yeast
1/4 cup lukewarm water (115\u00b0 - 120\u00b0)
1 tablespoon sugar
1 1/2 cups lukewarm scalded milk (115\u00b0 - 120\u00b0)
1 1/2 cups flour, unsifted
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup raisins
3/4 cup currants
1 cup nuts, chopped,if desired
7 cups flour, more as needed

Preparation

Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
Chop or cut up fruit.
Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
Add milk.
Add 1 1/2 C flour to make a sponge and set aside until bubbles break on top.
Cream butter in a large mixing bowl.
Add 1 C sugar and cream well.
Mix in beaten eggs.
Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
Beat in 3 cups flour.
Divide dough into fourths.
Take out 1/4 of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
Cover and let rise until double.
Bake at 400\u00b0 for 10 minutes, reduce heat to 350\u00b0 and bake 45 minutes longer or until done.