German Hutzel Bread
Makes 2 (9-inch) cakes
1 / 2 cup warm water (100o to 110oF)
1 envelope FLEISCHMANN’S Active Dry Yeast
1 / 4 cup sugar
1 / 2 teaspoon salt
1 / 4 cup butter or margarine, softened
3 to 3-1 / 4 cups all-purpose flour
1 egg, large
1 can (1 pound 13 ounce) pear halves in light syrup, drained and quartered
Crumb Topping (recipe follows)
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, butter, and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
Punch dough down; divide in half. Place each half in greased 9-inch round pan. Place pear quarters around edge of dough in circular fashion. Sprinkle with Crumb Topping. Let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
Bake at 400oF for 20 minutes or until done.
Crumb Topping: Combine 2 / 3 cup all-purpose flour, 1 / 4 cup sugar, 1 / 4 cup firmly packed light brown sugar, 1 / 2 teaspoon ground cinnamon, 1 / 4 teaspoon ground nutmeg and 1 / 4 teaspoon ground ginger. Cut in 3 tablespoons butter until mixture resembles coarse meal.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 1.4 ounces (39 grams)
Calories 130; Total fat 4 g; Saturated fat 2 g;
Cholesterol 20 mg; Sodium 85 mg; Carbohydrates 22 g; Dietary fiber less than 1 g; Sugars 7 g; Protein 2 g