{"id":87,"date":"2007-10-16T14:21:00","date_gmt":"2007-10-16T12:21:00","guid":{"rendered":"http:\/\/wassersch.eu\/corumblog\/quince-bread-bread-4354631\/"},"modified":"2017-05-23T16:33:04","modified_gmt":"2017-05-23T14:33:04","slug":"quince-bread-bread-4354631","status":"publish","type":"post","link":"https:\/\/wassersch.eu\/corumblog\/2007\/10\/quince-bread-bread-4354631\/","title":{"rendered":"Leftovers …"},"content":{"rendered":"

\"World<\/a> 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.<\/p>\n

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

Spread butter and\/or chocolate hazelnut cream on them: Very yummy! <\/p>\n

Quince Bread Bread<\/H3>
\n\"Quittenbrotbrot.jpg\"
\n<\/p>\n\n\n\n\n
Source: <\/td>\nManual of the bread machine, October 14, 2007 by Sus<\/td>\n<\/tr>\n
Categories: <\/td>\nBread, Baking, Bread machine, Quince<\/td>\n<\/tr>\n
Yields: <\/td>\n1 Bread<\/td>\n<\/tr>\n<\/table>\n

Ingredients:<\/H4><\/p>\n\n\n\n\n\n\n\n\n\n\n
400<\/td>\nml<\/td>\nMilk (room temperature)<\/td>\n<\/tr>\n
50<\/td>\ngram<\/td>\nSoft butter, unsalted<\/td>\n<\/tr>\n
750<\/td>\ngram<\/td>\nWheat flour<\/td>\n<\/tr>\n
4<\/td>\nteaspoon<\/td>\nSugar<\/td>\n<\/tr>\n
1\/2<\/td>\nteaspoon<\/td>\nSalt<\/td>\n<\/tr>\n
4<\/td>\nteaspoon<\/td>\nCinnamon<\/td>\n<\/tr>\n
1<\/td>\npck<\/td>\nDry yeast<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nAdd after the signal:<\/td>\n<\/tr>\n
1<\/td>\ncup<\/td>\nDried quince paste; chopped finely<\/td>\n<\/tr>\n<\/table>\n

\n

Preparation:<\/H4>
\nChop the quince paste into small pieces (raisin-sized) and put these in a bowl with a spoonfull of water to soak.<\/p>\n

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‘.<\/p>\n

After about twenty minutes the machine will signal with a beep. Now add the soaked pieces of quince paste including the liquid.<\/p>\n

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

<\/p>\n\n\n\n
\"FlagGER.png\"<\/a>\n<\/td>\n\n
Tags: Recipe<\/a>, Bread<\/a>, Baking<\/a>, Bread Machine<\/a>, Blog Event<\/a>, World Bread Day<\/a> <\/font> <\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

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 … \u201eLeftovers …\u201c<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[23,24,69],"class_list":["post-87","post","type-post","status-publish","format-standard","hentry","category-cooking-baking-and-everything","tag-backenherzhaft","tag-brot","tag-quitte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p923CK-1p","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/87","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/comments?post=87"}],"version-history":[{"count":2,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/87\/revisions"}],"predecessor-version":[{"id":1695,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/87\/revisions\/1695"}],"wp:attachment":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/media?parent=87"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/categories?post=87"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/tags?post=87"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}