Summer Pudding

The egg bread:  (One loaf makes one pudding)
1/2 c. warm water
2 T. dry yeast
1 1/2 c. lukewarm milk
1/4 c. sugar
1 T. salt
3 eggs
1/4 c. soft shortening
7 to 7 1/2 c. unbleached flour

 Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs and soft shortening. Add half of flour and stir until smooth. Continue adding flour, stirring, until the dough pulls away from the surface of the bowl. Turn out on a well-floured surface and knead until smooth and elastic, adding more flour as necessary. Oil top of dough and let rise, covered, until doubled in bulk (about 1 1/2 hours.). Divide dough in thirds. Grease three 8 1/2" x 4" bread pans. Form each third of dough into a loaf: holding ends, stretch dough into 24" rope. Fold in thirds the long way and pinch edges to seal into a cylinder. Place seam side down in loaf pan, grease top, cover and let rise until double in bulk. Preheat oven to 425 degrees F. Bake bread in center of oven until golden, 25 to 30 mins. (Bread is done when it sounds hollow when tapped on the bottom.) Remove from pans and cool on racks.

The filling:
3 lbs / pints berries or other soft fruit
1/2 c. Kirsch (cherry brandy)
1 c. granulated sugar

Rinse and dry fruit. Place in medium saucepan and sprinkle with Kirsch and sugar. Toss over low heat until evenly coated and fruits just begin to juice.

Assembly:
Peel or slice crust off the loaf of egg bread (easiest if the bread is a bit stale). Cut loaf into half inch thick slices. Line a 1 quart mold with plastic wrap. Shape bread slices into wedges to completely line the bottom and sides of the mold. Spoon the warm fruit mixture into the bread-lined mold, pressing down gently with the bowl of the spoon. Use the remaining bread slices to make a lid for the mold. Pull edges of plastic wrap over top of lid and place a plate or saucer that just fits inside the mold on top. Place the mold in a pie plate to catch drips and refrigerate at least 24 hours with a weight on top. (I use a brick in a plastic bag.) Remove plastic wrap from top and unmold on a platter. Slice into wedges.

The juices of the fruit will saturate the bread crust, turning it a lovely shade of pink. Summer pudding freezes well after its initial weighting period.

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