Title: Bobbie's Original German Stollen
Categories: German Holiday Bread
Yield: 1 Batch

2 1/2	lb	Butter melted
2 1/2	pt	Hot milk
10		Yeast cakes
2	ts	Salt
11		Eggs
2 1/2	c	Sugar
5		Lemon grated
6	lb	Mixed fruit
2 1/2	lb	Golden raisins
1 1/2	lb	Almonds, soaked, drained
8	lb	Flour for stiff dough

*(stiff dough is underlined)

Boil sugar,water and butter for 5 min. Add 3/4 cup rum, stipple and pour on top.

That's it Kathy....just the way it is written...My grandmother translated the ingredients to english for me....there's no other instructions 'cept at the very top corner of the paper it says:

Dresden Stollen 1st Classic Bake at 350

I would love to get this into a workable recipe. Also would like to get it to work in the bread machine. I know stollen is a heavy dough, and might pose some problems with the bread machine; maybe just make it so the machine does the work, and then bake it conventionally. Whatdoyathink?? From: BOBBIE KOPF

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