recipes@decwrl.UUCP (12/19/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE STOLLEN B "4 Dec 86" 1986 .RZ "STOLLEN" "Traditional German Christmas bread" Germans traditionally eat Stollen around Christmastime. This recipe comes from someone I went to school with. She, and her parents, who are from southern Germany, recommended it as quite an authentic recipe. It is indeed a very tasty and rich bread. .IH "Makes 1 large or 2 small loaves" .IG "\(14 oz" "active dried yeast" "7 g" (1 package) .IG "\(34 cup" "warm water" "180 ml" .IG "\(12 cup" "granulated sugar" "100 g" .IG "3" "large eggs" .IG "1" "egg yolk" .IG "\(12 cup" "soft butter" "120 g" .IG "3 \(12 cups" "flour" "350 g" .IG "1 cup" "chopped blanched almonds" "115 g" .IG "\(12 cup" "citronat (candied lemon peel)," "60 g" cut into small pieces .IG "\(12 cup" "orangenat (candied orange peel)," "70 g" cut into small pieces .IG "\(12 cup" "raisins" "75 g" .IG "1 Tbsp" "grated lemon peel" "15 ml" .PH .SK 1 Dissolve the yeast in the water and proof it. .SK 2 Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. .SK 3 Blend in the remaining flour, nuts, fruits, and peel. .SK 4 Let rise about 1\(12 hours, until doubled. .SK 5 Punch down, cover, and refrigerate overnight. .SK 6 Knead the dough. .SK 7 Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. .SK 8 Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and .AB "1 Tbsp" "15 ml" water. Let rise until doubled in size (45 to 60 minutes). .SK 9 Bake 30\-35 minutes at .TE 375 190 until golden brown. .NX My loaves of stollen come out somewhat wide and short. Some traditionaliasts make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat. .SH RATING .I Difficulty: moderate. .I Time: hand-on time: 30 minutes; rising times: 1 \(12 hours + overnight + 1 hour; baking time: 30-35 minutes. .I Precision: measure the ingredients, though you can experiment with the fruits and nuts. .WR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California {ucbvax!mtxinu ihnp4!cae780}!excelan!aviva