Pear bread

Ingredients for 3 servings:

• 500 g flour (type 1050)
• Flour, for working
• 1 cube of yeast
• 200 ml milk, lukewarm
• 1 tbsp sugar
• 1 egg(s)
• 60 g butter, soft
• 1 pinch of salt
• 1 egg yolk, for brushing
• 1 tbsp milk, for brushing
• 250 g pear(s), dried
• 125 g fig(s), dried
• 50 g candied orange peel
• 50 g raisins
• 100 g hazelnuts
• 1 tsp cinnamon
• ½ tsp clove(s), ground
• 1 tbsp orange peel, grated, organic
• 2 tbsp rum
• 110 g honey

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 50 minutes; Total time approx. 14 hours 50 minutes

with dried fruits and honey

This amount of ingredients makes 3 loaves of about 500g each. You can also divide the dough and filling into 6 portions and form small loaves. Boil the pears in 250ml water for 10 minutes until soft. Then dice them finely with the figs and candied orange peel. Mix with the raisins and nuts. Stir in the cinnamon, cloves, orange peel, rum, and honey. Cover and let the fruit mixture rest, ideally overnight (or for about 10 hours). Dissolve the yeast in the milk and mix with the flour. Mix with the sugar, egg, butter, and salt to form a smooth dough. Cover and let rest for about 30 minutes. Knead the dough again and divide in half. Knead one half with the fruit mixture. Form it into 3 small oval loaves. Divide the other half into 3 portions on a floured surface and roll out thinly. Place 1 fruit loaf on top and wrap loosely. Place the loaves seam-down on a baking sheet and let them rise for another 30 minutes. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Prick the surface of the loaves several times with a fork. Whisk the egg yolk with the milk and brush the loaves with it. Bake for about 40-50 minutes until golden brown. Test with a skewer! Cool on a wire rack. Wrap the loaves in aluminum foil and let them rise for at least two days before serving.