Title: Stollen 2
Categories: Bread
Yield: 1 Servings

2		Compressed yeast, (0.6 ounce each)
1 1/2	c	Lukewarm milk plus
2	tb	Lukewarm milk
3 1/3	c	Flour
1/2	c	Butter, room temperature
1	c	Margarine, room temperature
2/3	c	Sugar
2	ts	Salt
3 1/3	c	Flour Grated peel of 1 lemon
1/2	ts	Butter flavoring
1/2	ts	Almond extract
1	c	Sliced almonds
1	c	Raisins, washed and
		Soaked in rum overnight
1/2	c	Candied lemon and orange
		Peels

Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3 1/3 cups flour. Cover and let rise 20 minutes.

In large mixer bowl, beat together the butter, margarine, sugar, salt, 3 1/3 cups flour, grated lemon peel and flavorings. (Mixture will be very stiff).

Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins and candied peels. Let dough rest for 30 minutes until increased in volume by about 1/4.

Divide dough in half. Roll down the center of the dough, leaving a thick ridge at the top and a slightly thinner ridge at the bottom. Fold in sides to form a square, then fold bottom ridge up to meet the top ridge, pressing lightly to seal. Repeat with second half of dough.

Transfer breads to greased baking sheets. Cover and let rise about 30 to 40 minutes or until dough has increased in volume by 1/4.

Bake at 330 F. about 45 minutes, until golden brown and a knitting needle inserted into bread comes out clean. Wash with melted butter. Sift with confectioner's sugar.

(Bread can be frozen. Sift more confectioner's sugar over bread before serving.) Makes 2 stollen, about 24 servings total.

(From Hoffmannbeck's Old World Bakery, Columbus, Ohio)

Copied without permission from the Columbus Dispatch, Wednesday, 9/7/93 Food Section.

Note: This recipe was tested in the Dispatch kitchen and adjustments made for home kitchens.

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