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Rosemary's Christmas Stollen

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 29 Jul 1999 09:59:09 -0700
v099.n039.8
                     *  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
--------  ------------  --------------------------------
  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