I make this one every year. I find that the Fermipan Brown yeast that
we can get from King Arthur is a great help with this bread. I plan to
bake it next weekend.
<>< ><> <>< ><> <>< ><> <>< ><> <>< ><> <>< ><> <>< ><> ><> ><> <>< ><>
STOLLEN
From the Betty Crocker International Cookbook,
Random House, copyright 1980
German Christmas Bread (Stollen)
The Germans have many recipes for Stollen; this one, from Dresden,
contains fruit, nuts and rum or brandy, and is one of the best-known of
Germany's Stollen recipes.
2 stollens
_____________________________________________________
1/2 cup diced citron
1/2 cup raisins
1/4 cup candied diced orange peel
1/4 cup brandy or rum
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup margarine or butter, softened
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs
4 to 4 1/2 cups all-purpose flour
1/2 cup chopped blanched almonds
1 tablespoon finely shredded lemon peel
2 tablespoons margarine or butter, melted
Powdered sugar
Mix citron, raisins, orange peel and brandy; let stand at least 1 hour.
Drain; reserve brandy. Dissolve yeast in warm water in large bowl.
Stir in reserved brandy, the milk, 1/2 cup margarine, the granulated
sugar, salt, nutmeg, eggs and 2 cups of the flour. Beat until smooth.
Stir in brandied fruit mixture, almonds, lemon peel and enough remaining
flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic,
about 5 minutes. Place in greased bowl; turn greased side up . Cover;
let rise in warm place until double, about 1 1/2 hours. (Dough is ready
if indentation remains when touched.)
Punch down dough; divide into halves. Press 1 half into an oval, about
10 x 7 inches. Brush with melted margarine. Fold lengthwise in half;
press folded edge firmly. Place stollen on greased cookie sheet.
Repeat with remaining dough. cover; let rise until double, 45 to 60
minutes. Brush with melted margarine. Heat oven to 375F. Bake
until golden brown, 20 to 25 minutes. Brush with melted margarine;
sprinkle with powdered sugar.
Notes from Ruth:
This bread takes a long time to rise since it is so rich. I give it a
lot more time than the recipe. Go shopping.
If you are going to the trouble to make something special, use butter,
not margarine. It's worth it.
I skip the powdered sugar--too messy.