Friday, December 13, 2013
Stollen Or Christmas Bread
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.