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 325� 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

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