Scarlet Runner Beans Harvest

Thanks Sarah and Bill for the heirloom seeds. It was a bumper crop this year.

Viennese Striesel

 2 1/2 -3 1/2 cup all purpose or unbleached flour
1 package dry active yeast
1/3 cup sugar
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
4 1/2 tablespoons butter
1 egg
1/4 cup candied orange peel, chopped
3/4 cup currants
1/3 cup candied cherries, chipped

1 cup confectioners sugar
1 tablespoon milk

Makes One

Mix 3/4 cup of the flour, yeast, sugar and salt in a large bowl.
Combine milk, water and butter in a saucepan and heat slowly until the liquid reaches about 130 F.
It is OK if the butter doesn't melt completely.
Pour the milk mix slowly into the dry ingredients blending well after each addition.
Mix two minutes at medium. Mix in the egg. Scrape the bowl. Add 1/2 cup of flour and beat two minutes. Blend in enough flour to make a soft dough.
Place dough on a lightly floured board and knead 8-10 minutes. I use my Kitchen Aid hook. When the dough is smooth and elastic put it in a greased bowl, turn it over once to cover with grease and cover the bowl. Allow to rise in a warm draft free place until about double in volume. Approximately 1 hour.
Punch the dough down and put in a lightly floured board. Knead in the fruits. Divide the dough into 9 equal portions. Roll into 15 inch lengths. Place four lengths on a lightly greased baking sheet or parchment and braid using the two center lengths as one piece. I twisted all of them separately. Indent the center of the braid with the side of your hand, forming a slight depression in the dough. Braid three more lengths and lay this braid on top of the center depression. Loosely twist the two remaining lengths and place on top of the loaf and tuck the ends under the loaf to seal. Toothpicks may be used to keep the loaf together. Cover the loaf and allow it to rise in a warm draft free place until double in volume, about 1 hour.
Bake for 30 minutes in an oven preheated to 350 F. Remove the loaf from the pan, take out the toothpicks, cool on a wire rack. Combine the confectioners sugar with the milk: dribble this on the topo and sides. Slice and enjoy with tea. I like to toast it in thin slices.
Note: You can vary the amounts of dried fruit to suit your needs. I originally made this recipe to use up candied pineapple from the holidays. It's a sweet dough that you can play with. This recipe is very fruity. If you like lighter breads decrease or eliminate fruits. It's up to you, it is your creation.