Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Pear Bread (Switzerland)
2 cups scalded milk
3 cups granulated sugar
4 teaspoons salt
1 cup fat
2 cups water
3 packages active dry yeast
1 cup lukewarm water
3 pounds raisins
2 pounds dried pears
2 pounds currants
1 to 2 tablespoons anise powder
2 teaspoons cinnamon
Flour
Combine scalded milk, sugar, salt, fat and water. Cool to lukewarm. Soften yeast in the lukewarm water. Stir in the yeast and enough flour to make a sponge dough. Add the fruit and enough flour to make a dough that will not stick to the board. Put into a bowl and let rise until double.
Shape into loaves and let rise again until double. Bake at 225 degrees F about 2 hours.
