Friday, December 13, 2013

Stollen Or Christmas Bread

About 30 years ago a neighbor, Jackie Fossum, made this bread and gave us a loaf.  Now that I make it, I realize what a gift it was.  She moved away many years ago, but I think of her every Christmas when I make this bread. It is pretty labor intensive, but I love it so it is worth it to me. She got it out of "Farm Journal."  It makes 4 loaves.

Printable Version


2 cups milk                          1 teaspoon salt                     1 pkg. mixed fruit (I used 2 pkg. apricots
1 cup sugar                          2 pkg. active dry yeast         1/4 cup butter
1/2 cup lukewarm water      2 eggs                                  1 teaspoon nutmeg
8- 81/2 cups sifted flour
Scald milk. Pour over sugar, butter, and salt. in a mixing bowl. Cool to lukewarm. Sprinkle yeast on 1/2 cup lukewarm water and stir to dissolve. Add yeast, fruit, eggs, nutmeg and 2 cups of the flour to milk mixture. Beat with electric mixer at medium speed until smooth about 2 minutes. Scraping the bowl occasionally.  Gradually add enough remaining flour to make a soft dough that leaves the side of the bowl. Turn onto a lightly floured surface and Kneed until smooth (about 8-10 minutes).

Place in a lightly greased bowl, turning dough over once to grease the top. Cover and let rise in a warm place until doubled, 1-1 1/2 hours.

Divide dough into 4 portions. Divide each portion into thirds. Roll each into a 10 inch strip. Braid the strips and place on 2 greased cookie sheets.  Let rise until doubled.

Bake at 350 degrees for 20-25 minutes. While warm, drizzle with Almond glaze. (Blend 2 cups confectioners sugar, 3 tablespoons milk, 1/2 teaspoon almond flavoring.) Decorate with cherries.  I didn't do this.

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