German Hutzet Brot

• 8 c. water
• 1 lb. pitted prunes
• 1 1/2 c. dark raisins
• 1 1/2 c. light raisins
• 1 1/2 c. currants
• 1 pkg. apricots
• 1 box pitted dates
• 1/2 c. shortening
• 1 lb. brown sugar
• 1 Tbsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• pinch of cloves
• 3 pkg. dried yeast
• 1/3 c. warm water
• 2 Tbsp. anise seed
• 2 Tbsp. fennel seed
• 9 to 11 c. flour

1. Soak dried fruit in water several hours or overnight.
2. Prepare yeast in warm water.
3. Warm the fruit and juice.
4. Add the shortening, sugar, salt, nutmeg, cinnamon and cloves to fruit; stir well.
5. Add yeast and anise and fennel seed; mix well.
6. Stir in 4 cups flour.
7. Work in well.
8. Add 4 more cups flour; work in well. Then add 1 cup flour at a time to make a stiffish batter; careful not to make it too stiff.
9. Let rise in warm place, covered, to double in size, 1 1/2 to 2 hours.

water, prunes, dark raisins, light raisins, currants, apricots, dates, shortening, brown sugar, salt, nutmeg, cinnamon, cloves, yeast, water, anise seed, fennel seed, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792317 (may not work)