Bread Of Germany(Hutzelbrod)

• 6 to 7 c. unsifted flour
• 1/2 c. sugar
• 1 tsp. salt
• 2 Tbsp. anise seed
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamon
• 1/8 tsp. ground cloves
• 2 pkg. active dry yeast
• 1/2 c. softened margarine
• 1 3/4 c. hot tap water
• 1 c. chopped, toasted almonds
• 1 c. chopped English walnuts
• 2/3 c. finely diced dried pears
• 2/3 c. finely diced dried figs
• 2/3 c. diced prunes
• 1/2 c. finely diced candied orange peel
• honey

1. In a large bowl, thoroughly mix 2 cups flour, sugar, salt, anise seeds, cinnamon, cardamon, cloves and undissolved yeast. Add softened margarine.
2. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
3. Add 1 cup flour or enough flour to make a thick batter.
4. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
5. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
6. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
7. Punch dough down; turn out onto lightly floured board.
8. Knead in almonds, English walnuts, pears, figs, prunes and orange peel.
9. Divide dough in half; form into round balls.
10. Place on greased baking sheets.
11. Cover; let rise in warm place, until doubled in bulk, about 1 hour.
12. Bake at 375u0b0 for 40 minutes or until done.
13. Remove from baking sheets and place on wire racks to cool.
14. Brush with honey while warm.
15. Makes 2 large loaves.

flour, sugar, salt, anise seed, ground cinnamon, ground cardamon, ground cloves, active dry yeast, margarine, water, almonds, walnuts, prunes, candied orange, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972449 (may not work)