BREADS - SAINT BARBARA’S BREAD – KLETZENBROT

Two braids 

1 scant tablespoon or 1 package (1/4-ounce) active dry yeast

¼ cup warm water (about 110F)

¾ cup milk

2 large eggs

½ cup (1 stick) unsalted butter, softened

½  teaspoon grated nutmeg

1 teaspoon ground cinnamon

1 cup finely chopped almonds

1 cup finely chopped dried figs

½ cup finely chopped prunes

½ cup finely chopped dates

1 cup raisins

1 teaspoon finely grated lemon zest

1 teaspoon salt

1 cup whole wheat flour

3 to 4 cups unbleached all-purpose flour

Soft butter, optional

In a large bowl, sprinkle the yeast in the water to soften.  Heat the milk to 110F and add it to the yeast along with the eggs, butter, nutmeg, cinnamon, almonds, figs, prunes, dates, raisins, zest, salt, whole-wheat flour, and 2 cups of the unbleached flour.  Beat vigorously for 2 minutes.  Gradually add the remaining flour ¼ cup at a time until the dough begins to pull away from the side of the bowl.  Turn the dough out onto a floured work surface.  Knead, adding flour a little at a time, until the dough is smooth and elastic.

Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil.  Cover with a tightly woven towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface and divide it into 6 equal pieces.  Shape each piece into an 18-inch long rope.  Braid 3 of the ropes and tuck the ends under.  Place on one side of a parchment-lined or well-greased baking sheet.  Repeat with the remaining 3 ropes and place on the other side of the baking sheet.

Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven about 10 minutes before baking, preheat the oven to 375F.

Bake for 25 minutes until the internal temperature of the bread reaches 190F.  Immediately remove the bread from the baking sheet and place on a rack to cool for about 20 minutes.

Rub the crust with soft butter if using.

MY NOTE:  The original recipe above is great.  I sometimes make a few changes (1) use only 4 tablespoons butter and add an additional ¼ cup milk (2) chop the fruit coarsely instead (3) use homemade candied fruit peel instead of zest.   

From Celebration Breads by Betsy Oppenneer.