Ingredients
-
1
-
2/3
-
1
-
1/3
-
1/2
-
1/3
-
2 1/2
-
1/3
-
1/3
-
1/3
-
2/3
-
1
-
1
-
6
-
1
Directions
Christmas Stollen Sugar Bread, This is a favourite German almondy christmas loaf It takes a long time to make, but is very easy , This was fantastic I always merely endured eating my mother’s stollen in years past due to its dryness This recipe was great! I made the bread in a bread maker, then added the fruit after that Thanks for this recipe P S Made this again this year (2010) and used my bread maker It is a Panasonic SD-YD150 and it was really struggling with the Liquid:Dry I added about 1/3 cup more flour and it turned out excellent again
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Steps
|
1
Done
|
In a Small Bowl, Dissolve Yeast in Warm Milk. |
|
2
Done
|
Let Stand Until Creamy (about 10 Minutes). |
|
3
Done
|
in a Large Bowl, Combine the Yeast Mixture With the Egg, White Sugar, Salt, Butter and 2 Cups Bread Flour; Beat Well. |
|
4
Done
|
Add the Remaining Flour, 1/4 Cup at a Time, Stirring Well After Each Addition. |
|
5
Done
|
When the Dough Has Begun to Pull Together, Turn It Out Onto a Lightly Floured Surface and Knead in the Currants, Raisins, Dried Cherries, Mixed Peel and the Ginger and Spices. |
|
6
Done
|
Knead Until Smooth (about 8 Minutes). |
|
7
Done
|
Place the Dough in a Lightly Oiled Large Bowl, and Turn to Coat With Oil. |
|
8
Done
|
Cover With a Damp Cloth and Let Rise in a Warm Place Until Doubled in Volume (about 1 Hour). |
|
9
Done
|
Lightly Grease a Cookie Sheet. |
|
10
Done
|
Deflate the Dough and Turn It Out Onto a Lightly Floured Surface. |
|
11
Done
|
Roll the Marzipan Into a Rope and Place It in the Centre of the Dough. |
|
12
Done
|
Fold the Dough Over to Cover It. |
|
13
Done
|
Pinch the Seams Together to Seal. |
|
14
Done
|
Place the Loaf, Seam Side Down, on the Prepared Baking Sheet. |
|
15
Done
|
Cover With a Damp Cloth and Let Rise Until Doubled in Volume, About 60 Minutes. |
