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(German) - (Pennsylvania Germans)

1 quart dried pears.
1 pint of pear juice.
1 Fleischman's yeast cake.
1 scant cup brown sugar.
2 eggs.
1/4 teaspoonful soda.
1 pound of soaked raisins.
3/4 cup of a mixture of lard and butter.
1 teaspoonful of fennel seed.
Pinch of salt.
2 teaspoonfuls of ground cinnamon.
Flour to stiffen, as for ordinary bread.
Cover one quart of dried pears with cold water and cook slowly about
20 minutes until they have cooked tender, but not soft (the night
before the day on which the bread is to be baked).
Then drain the juice from stewed pears, which should measure 1 pint;
when lukewarm, add 1 yeast cake, dissolved in a small quantity of
lukewarm water, and about 3 cups of flour and a pinch of salt. Stand,
closely-covered, in a warm place over night to raise.
The following morning, add 1/4 teaspoonful of baking soda, dissolved
in a little warm water, to counteract any acidity of batter. Cream
together sugar, butter and lard, add eggs one at a time, men the
well-floured, diced pears, also raisins, cinnamon and fennel seed, and
enough flour to stiffen as for ordinary bread. Knead well, let rise;
it will require some time, as the fruit retards the raising process.
When light, turn onto a bake-board, cut into four portions, mold into
four shapely loaves, place in pans, brush with melted butter and when
quite light, place in a moderate oven and bake one hour. This bread
will keep well several weeks, if kept in a tin cake box.
This recipe is much simpler than Aunt Sarah's recipe for making
"Hutzel Brod," but bread made from this recipe is excellent.

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