Leftovers …

World Bread Day '07 [16. Oktober 2007] When I prepared this year’s batch of quince paste (also called quince bread in German) I found out that actually there was some left from last year. This happens if you hold something too dear.

When I carefully tried one piece, I found it a bit dry but quite edible and still tasty.
So I took my well-proven recipe for raisin bread and replaced the raisins with soaked pieces of quince paste.

Spread butter and/or chocolate hazelnut cream on them: Very yummy!

Quince Bread Bread


Source: Manual of the bread machine, October 14, 2007 by Sus
Categories: Bread, Baking, Bread machine, Quince
Yields: 1 Bread


400 ml Milk (room temperature)
50 gram Soft butter, unsalted
750 gram Wheat flour
4 teaspoon Sugar
1/2 teaspoon Salt
4 teaspoon Cinnamon
1 pck Dry yeast
Add after the signal:
1 cup Dried quince paste; chopped finely


Chop the quince paste into small pieces (raisin-sized) and put these in a bowl with a spoonfull of water to soak.

Put the milk together with the butter, sugar and yeast into the bread machine. After a few minutes fill in the remaining ingredients. Start the machine using the program ‚Sweet bread‘ or ‚White bread‘.

After about twenty minutes the machine will signal with a beep. Now add the soaked pieces of quince paste including the liquid.

Do not let the bread get too dark at the end of the baking process.

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