Grandmother Birchler's Swiss Bideweca

Here's the recipe, as Mother gave it to me.



Filling
2 boxes dried mixed fruit, diced
1 box dried apples, diced
1 c. raisins
1 tsp. grated lemon peel

Add sugar to sweeten. Cook until thickened. (Obviously, this needs some water to cook. I think Mother said "add water until it looks right.")

Dough
1 pkg. yeast
1/4 c. warm water
3/4 c. milk, scalded
1/4 cup sugar
2 tsp. salt
1/4 c. shortening
3 to 3-3/4 cups sifted flour
1 slightly beaten egg


Dissolve yeast in water. Combine milk, salt, sugar and shortening. Dissolve. Cool.

Add 1 cup flour and beat until smooth. Add yeast and egg and beat. Add enough flour to make soft dough. Turn onto floured board and knead until smooth.

Place in greased bowl. Cover. Let double. Punch down and let rest 10 minutes.

Divide dough into thirds. Roll each third into a rectangle. Spread with fruit. Roll each like a jelly roll and turn ends under.Brush with egg beaten wtih a little water.

Let rise until double.

Bake at 350 degrees for 25 minutes or until golden brown.