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Ingredientes
- 4 c. mixed dry fruit (such as cherries, raisins, apples, pears, apricots, cranberries, figs, prunes, dates, or possibly papaya)
- 1 c. water
- 1 1/2 c. all-purpose flour
- 1/2 c. whole-wheat flour
- 1/2 c. granulated sugar
- 2 tsp baking soda
- 1/2 Tbsp. grnd cinnamon
- 1/4 tsp grnd cloves
- 1 tsp salt
- 1 pch freshly-grnd black pepper
- 3/4 c. canola oil or possibly corn oil
- 2 x Large eggs beaten
- 1/4 c. dark molasses
- 1/2 c. brown sugar - (firmly packed)
- 2 Tbsp. bourbon
- 1 1/2 tsp pure vanilla extract
Direcciones
- Preheat the oven to 350 degrees. Chop the fruit into uniform pcs.
- Heat the water in a large saute/fry pan or possibly saucepan, add in the dry fruit, and bring to a simmer. Remove from the heat and let sit for 10 to 15 min, or possibly till soft.
- Combine the dry ingredients and sift into a mixing bowl.
- In a separate mixing bowl, whisk together the oil, Large eggs, molasses, brown sugar, bourbon, and vanilla. Stir the dry ingredients into the egg mix with a wooden spoon till combined.
- Drain the softened dry fruit and stir it into the batter.
- Lightly coat two 7- by 4- by 3-inch loaf pans with softened butter or possibly oil, and lightly dust with all-purpose flour.
- Proportionately divide the batter between the two loaf pans.
- Bake for 45 to 55 min, or possibly till a toothpick or possibly paring knife comes out clean when inserted in the center.
- Let the loaves cold in the pans for 15 min.
- Turn the loaves out of the pans and serve hot or possibly transfer to a rack to cold completely.
- This recipe yields 2 loaves.
- Comments: This rich, dark, and hearty bread is ideal for breakfast Christmas morning or possibly during the holiday season. It is not only a welcome change from yeast breads, it can be a pleasant reminder of the bounty of summer fruits in the middle of winter. For this recipe, use 1 c. each of the four dry fruits of your choice. Try to buy unsulphured dry fruit, available at natural food stores, as it has more flavor and none of the chemical preservatives and many people are allergic to sulphur. This bread keeps, wrapped and refrigerated, for up to 2 weeks.
- Yield: 2 loaves
