OREGON HAZELNUT FRUIT BREAD
Courtesy of: Hazelnut Marketing Board
|INGREDIENTS ||AMOUNT |
|figs, diced ||3 lbs. |
|dates, diced ||1-1/2 lbs. |
|dried pears, diced ||1-1/2 lbs. |
|dried prunes, diced ||1-1/2 lbs. |
|raisins, chopped ||12 oz. |
|candied orange peel, diced ||8 oz. |
|Oregon hazelnuts, chopped ||1-1/2 lbs. |
|cinnamon ||2 teaspoons |
|powdered cloves ||1/8 teaspoon |
|rum ||3 oz. |
|yeast ||3 tablespoons |
|vinegar ||1/2 teaspoon |
|salt ||1/2 teaspoon |
|eggs, beaten ||3 |
|Oregon hazelnuts (halves) ||8 oz. |
|all-purpose flour ||10 oz. |
1. Combine figs, dates, pears, prunes, raisins, orange peel, nuts, cinnamon, cloves and rum; let stand overnight.
2. Dissolve yeast; add vinegar, flour and salt; add to fruit mixture; let set for 30 minutes.
3. Form into oblong loaves; brush with beaten eggs, and cover with hazelnut halves.
4. Bake in 275 degree oven for 1-1/2 hours.
Yield: 25 servings.