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Recipe for Real Estate Holiday Newsletters

Real Estate Recipe Postcards & Newsletters

imageRecipe postcards and newsletters containing recipes are great favorites, especially around the holidays.

This is the most beautiful holiday bread and is actually reasonably easy to make. It’s a bit long for a recipe postcard but would work well in a Realtor’s holiday newsletter.

I discovered this lovely sweet bread on deliciousdays.com and have converted the European measurements for American kitchens.

Muesli Bread

Recipe source: Petra Holzapfel, adapted
Prep time: about 20 minutes, rising: 1.5 hours, baking: 25-30min.
Ingredients (yield: two small breads):

1/2 cup water
2/3 cup milk
1 1/4 cups 5-grain rolled cereal mix
2 tsp honey
1/3 cup hazelnuts
1/2 cup dried apricots
1/4 cup shelled pistachios
1/4 cup dried cranberries
1/4 cup water
1 pkg dried yeast
3 cups flour (type 1050)
2 tsp salt
1 egg

topping: rolled oats or nuts

Directions:

Add the 5-grain rolled cereal mix, the milk, 1/2 cup water and honey to the bowl of your food processor, stir and let soak for about 30 minutes.

Coarsely chop the dried apricots, then mix with the cranberries, the hazelnuts and the pistachios.

Dissolve the yeast in 1/4 cup water per package directions, then add to the soaked grains, together with the flour. Knead slowly for 2 or 3 minutes, then sprinkle over the salt and knead again until the dough comes off the sides of the bowl cleanly.

Spread the dough on a floured surface, sprinkle over the fruits and nuts, then fold the dough like a letter. Knead until fruits and nuts are evenly worked in. Form a ball and put in a slightly oiled bowl, where the dough should double its volume in about one hour (covered with cloth in a warm and draft free spot).

Divide into two equally sized pieces and form to nice little longish breads, taking care that the surface stays as intact as possible. Brush with the beat egg and sprinkle with either rolled oats or chopped nuts. Cover with foil and let rest one last time for about 30 minutes. Preheat the oven to 425°F with either a baking stone or a baking sheet on the middle shelf.

Cover the hot baking stone or sheet with parchment paper and place the breads on it. Spray some water on the oven walls to create steam (enhances the crust) and quickly close the oven door again. Discard the parchment paper after 20 minutes and bake 5 to 10 more minutes (cover with aluminum foil if the bread or the nuts get too dark too quickly).

Take out of the oven and let cool on a wire rack.

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