Berlin Bread
Yield
20 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
water
warm |
|
| 9 | ounces |
sugar
|
|
| 2 ½ | ounces |
fruit preserves
apple |
|
| ½ | cup |
rum
|
*
|
| 1 | pinch |
allspice
ground |
*
|
| 3 | teaspoons |
cinnamon
|
|
| 2 ½ | ounces |
chocolate
grated |
|
| 9 | ounces |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 4 ½ | ounces |
almonds
or hazelnuts, whole |
|
| 1 ¼ | ounces |
candied lemon peel
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
water
warm |
|
| 260.1 | ml/g |
sugar
|
|
| 72.3 | ml/g |
fruit preserves
apple |
|
| 118 | ml |
rum
|
*
|
| 1 | pinch |
allspice
ground |
*
|
| 15 | ml |
cinnamon
|
|
| 72.3 | ml/g |
chocolate
grated |
|
| 260.1 | ml/g |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 130.1 | ml/g |
almonds
or hazelnuts, whole |
|
| 36.1 | ml/g |
candied lemon peel
diced |
*
|
Directions
Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy.
Mix and sift together the flour and baking powder.
Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel.
- Spread the mixture about ¼ inch thick in a greased baking sheet.
Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15 to 20 minutes.
- Make an icing with 3½ oz confectioners sugar and 1 to 2 T. hot water or milk.
Ice the bread while it is still hot, and slice into 1 x 2 inch slices.
