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Schnitzbrodt (Fruit Bread)

From HERMANN HILL B & B VINEYARD INN,
RIVERBLUFF COTTAGES & WEDDING CHAPEL
1 cake yeast
1/2 cup warm water
1 cup scalded milk-cooled
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups dried prunes, pears, and dates (chopped fine)
1/2 teaspoon grated orange rind
1 cup flour (or enough to make "dough consistency")
1/2 cup melted butter
1/2 cup chopped nuts
1/2 cup raisins
1/3 cup of brown sugar (a "handful")

Dissolve yeast in warm water. Add alternately cooled scalded milk with sugar (sifted with salt, cinnamon, cloves, nutmeg, dried prunes, pears, and dates, and enough flour to make dough consistency). Mix in orange rind. Knead 10 minutes or until dough is smooth and elastic. Place in greased bowl, cover tightly and let rise until double in bulk.

Divide for loaves. Roll out one-half inch thick, spread with butter, chopped nuts, raisins and a handful of brown sugar. Roll as for jelly roll and place loaves in baking pans. Let rise again until double in bulk. Bake at 375 for 15 minutes, lower temperature to 350 for another 30 minutes.