![World Bread Day '07 [16. Oktober 2007]](http://farm2.static.flickr.com/1226/994122329_2c95d53d27_o.jpg)
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 |
Ingredients:
| 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 |
Preparation:
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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