German Christmas Fruit Bread

Prepare a large bowl by applying a generous amount of grease to it. Similarly, lightly coat three 5 x 9-inch loaf pans with a thin layer of grease.

In the large mixing bowl, combine warm water and yeast. Allow this mixture to rest for 15 minutes until it transforms into a smooth, creamy consistency. Next, add 2 tablespoons of white sugar to the bowl and blend it with 3 cups of flour until they are evenly combined.

In a separate pan, pour in the prune juice and stir in the condensed mincemeat. Bring this mixture to a boil over medium heat, stirring occasionally, and cook for 1 minute at a rolling boil. Remove the pan from the heat source and stir in prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl.

Gradually add flour to the bowl, 1 cup at a time, until you achieve a moist dough. Transfer the dough to a floured board and knead in any remaining flour until you reach 9 cups. Form the dough into a ball and place it into a greased bowl. Cover the bowl with a cloth and place it in a warm environment until it has doubled in size, approximately 1 1/2 hours.

Punch down the dough and knead it lightly on a floured board. Return the dough to the bowl and allow it to rise again, approximately 1 hour.

Transfer the dough onto a floured board. Punch down the dough and shape it into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease the tops of each loaf with 1 teaspoon of butter. Cover the loaves with a clean cloth and allow them to rise until they have doubled in size, approximately 1 hour.

Preheat the oven to 300 degrees F (150 degrees C). Bake the loaves in the preheated oven for 1 hour. Lower the heat to 250 degrees F (120 degrees C) and bake for an additional 1/2 hour. Remove the loaves from the pans and cool them on racks.