ChileFarmer
Moderator
I made this German Christmas bread. I have never eaten it before so don't know what it is supposed to taste like. The recipe sounded pretty interesting. Besides we had some leftover candied fruit. CF
Stollen Bread
German Stollen
1 cup water
2 eggs
1/4 cup skim milk powder
1 1/2 tsp. salt
2 Tablespoons sugar
2 Tablespoons butter
3 3/4 cups bread flour
2 teaspoons lemon zest
3/4 teaspoon ground nutmeg
2 teaspoons bread machine yeast
1/2 cup mixed candied fruit
1/2 cup raisins
1/4 cup slivered almonds
Measure all ingredients except fruit, raisins, and almonds into the baking pan in the order recommended by the manufacturer.
Select dough cycle.
Add fruit, raisins, and almonds at the "add ingredient" signal.
Remove dough to a lightly floured board; cover with a large bowl and let rest 10 - 15 minutes.
Divide dough in half.
Roll out each half into a 9-inch circle.
Fold one circle almost in half with top layer set back about 1/2 inch from the bottom.
Repeat with the other half.
Place on prepared baking sheet.
Cover and let rise in a warm, draft free place for 30-45 minutes or until doubled in volume.
Bake in a preheated 325 degree oven for 30-45 minutes or until stollen sounds hollow when tapped on the bottom.
Dust with confectioner's sugar while warm.
Stollen Bread
German Stollen
1 cup water
2 eggs
1/4 cup skim milk powder
1 1/2 tsp. salt
2 Tablespoons sugar
2 Tablespoons butter
3 3/4 cups bread flour
2 teaspoons lemon zest
3/4 teaspoon ground nutmeg
2 teaspoons bread machine yeast
1/2 cup mixed candied fruit
1/2 cup raisins
1/4 cup slivered almonds
Measure all ingredients except fruit, raisins, and almonds into the baking pan in the order recommended by the manufacturer.
Select dough cycle.
Add fruit, raisins, and almonds at the "add ingredient" signal.
Remove dough to a lightly floured board; cover with a large bowl and let rest 10 - 15 minutes.
Divide dough in half.
Roll out each half into a 9-inch circle.
Fold one circle almost in half with top layer set back about 1/2 inch from the bottom.
Repeat with the other half.
Place on prepared baking sheet.
Cover and let rise in a warm, draft free place for 30-45 minutes or until doubled in volume.
Bake in a preheated 325 degree oven for 30-45 minutes or until stollen sounds hollow when tapped on the bottom.
Dust with confectioner's sugar while warm.
Last edited: