* Exported from MasterCook *
Christmas Stollen
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Holidays
Italian Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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10 Oz Currants
1 Lb Golden Raisins
1 Lb Chopped Dried Apricots
Grated Zest Of 1 Lemon
Grated Zest Of 1 Orange
1/2 C Orange Juice
1/2 C Dark Rum
10 Oz Slivered Almonds -- Blanched
10 C White Flour -- Unbleached
1 C Whole Wheat Pastry Flour
1/2 C Wheat Germ
3/4 C Sugar
3 Tbsp Instant Yeast
1 Tsp Grated Nutmeg
1 Tsp Salt
2 1/2 C Very Warm Water
1 C Melted Butter
6 Eggs
In a large bowl, mix the dried fruit, zest, juice and rum. Let soak.
In a very large bowl, mix the flours, wheat germ, sugar, nutmeg, yeast,
salt. Add the very warm milk, melted butter, eggs. Beat and knead until
fairly smooth. Knead in the fruit and nuts. Knead until smooth and elastic.
Let rise once in the bowl, covered, until doubled.
Punch down and divide into two. Let rest 10 minutes. Roll each portion out
into an oval about 12 inches long. Brush with melted butter. Fold one long
edge over past the middle. Place on a cookie sheet lined with parchment
paper. Cover and let rise again until double. Brush with melted butter and
bake at 350F about 40 minutes. Cool on a rack. Dust generously with
powdered sugar.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26182 0 0 5626 962 0 5472 0 0