Recipe for cooking pear bread
Recipes from France :: French Desserts
2 c. scalded milk 3 c. sugar 4 tsp. salt 1 c. fat 2 c. water 3 pkg. active dry yeast 1 c. lukewarm water 3 lbs. raisins 2 lbs. dried pears 2 lbs. currants 1 to 2 Tbsp. anise powder 2 tsp. cinnamon Flour Combine scalded milk, sugar, salt, fat and water. Cool to lukewarm. Soften yeast in the lukewarm water. Stir in the yeast and enough flour to make a sponge dough. Add the fruit and enough flour to make a dough that will not stick to the board. Put into a bowl and let rise until double. Shape into loaves and let rise again until double. Bake at 225 degrees fahrenheit about 2 hours.
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