Home Bread-Bakers v006.n053.24

Re: bread-bakers-digest V6 #52

Tue, 12 Dec 1995 19:52:00 -0500
Here's a stollen recipe from my book Desserts from Your Bread Machine:Perfect
Every Time.   You can make the doough in a (large) bread machine, in the food
processor or in the mixer (and of course by hand...)  Lora Brody
1 1/4 tsp yeast
2 1/2 cups all puropse flour
1 teaspoon salt
3 tablespoons sugar
3 tablespoons almond paste
finely grated rind of 2 oranges
1/2 stick (2 ounces) sweet butter, melted
1 large egg
4 tablespoons non-fat dry milk
3/4 cup water
1/2 cup (3 ounces) pecans
  Place all the ingredients except the pecans in the machine.  Program for
dough, adding the pecans at the very end of the final knead cycle.
To complete: 
1/2 stick (2 ounces) sweet butter, melted
1/2 cup confectioners sugar, for dusting
    At the end of the final rise, punch down the dough and transfer it to a
lightly floured work surface.  Cover with plastic wrap and allow to rise for
1 hour or until doubled in bulk.  With a lightly floured rolling pin, roll
the dough into a 14" long oval.  Brush the surface of the doughwith some of
the melted butter and fold it in half, lengthwise.  Press lightly on the fold
of the dough, pressing toward the open edges.  Do not press the outer edges
together.  Transfer the shaped dough to a greased and floured baking sheet,
cover with plastic wrap and allow to rise for 30-40 minutes or until double
in bulk.
    Preheat the oven to 375 degrees with the rack in the center position.
Bake the stollen for 30-35 minutes or until lightly brown.  Remove from the
oven and immediately brush with the remaining melted butter and then dust
generously with the confectioners sugar.