Tika’s Fruity Traveling Bread


500 g dried grape(sultana)

500g dried fig

50g orange’s peel

1 lemon (juice and peel)

1 table spoon cinnamon

1 teaspoon crushed anis
30g fresh yeast

40g butter

400g flour
500g grape of Corynthe
200g date
200g crushed nuts
1/8 l rhum
1 teaspoon ground bot clove
100 g sugar
1 egg
1 teaspoon salt


  • Mix all fruits with the lemon juice and the two peels. Add the rhum and let stand one night.
  • Add the spices and sugar, and let stand again 2h at 4h
  • Mix the yeast with the milk and 1/2 teaspoon of sugar, let rise
  • Mix the rised yeast with the flour. Add the egg, the salt and the smooted butter
  • Add the fruits and work the whole paste
  • Dress on a greased plate. Give it the form of an elongated bread
  • cook gently at 180 celsius 45 at 55 min


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