Title: Stollen (Christmas Christmas Bread)
Categories: Bread Ethnic Check
Yield: 6 Loaves

3 1/2	c	Milk
2		Envelopes yeast
4	c	Flour
2	tb	Sugar
2	ts	Salt
2	c	Shortening
3		Eggs -OR-
5		Egg yolks
6	c	Flour
1 1/2	c	Sugar
2	oz	Brandy
1	lb	Raisins
1/4	lb	Dried apricots
1/2	ts	Cardomom
1	lb	Pecans or almonds
1/2	lb	Citron
3	lb	Mixed Glace fruits
2	ts	Grated lemon rind
1	c	Flour

Scald milk. Soak the envelopes of yeast in 1/2 cup lukewarm water for ten minutes. Add milk, 4 cups flour, 2 tbs. sugar, salt and make a sponge of these ingredients in a large bowl. Let rise until double in bulk. Cream shortening, eggs, 1-1/2 cups sugar and brandy, and add to sponge mixture after rising. Mix in 6 cups flour. Chop remaining ingredients and dust with 1 cup flour. Knead after adding fruits and nuts. Let rise again until double in bulk. Punch down, divide into 6 parts; roll each into 1: round. Brush with melted butter, sprinkle with cinnamon and sugar. Fold over as for a Parker-House roll. Rise until double in size. Bake at 325ø for 45 minutes.

from Ruth Moreland

from "The Old Stone House Cookbook", 1965, compiled by The Service Leaque of Morgantown, West Virginia

typed and posted by teri Chesser 10/96

previous

next