OREGON HAZELNUT FRUIT BREAD
Courtesy of: Hazelnut Marketing Board
503-678-6823 |
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| 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. |
METHOD
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. |
