R.S German Stollen Christmas Bread Recipe - flour

Method

• Blanched almonds, candied cherries and citron optional.
• In large bowl mix thoroughly 2 c. flour, sugar, salt and undissolved dry yeast.
• Combine lowfat milk, water and butter in saucepan.
• Heat over low heat till liquids are hot.
• butter does not need to heat.
• Gradually add in hot liquid to dry ingredients and mix on medium speed scraping bowl.
• Add in Large eggs and 1/2 c. flour or possibly sufficient flour to make a thick batter.
• Beat high speed 2 min, scraping bowl occasionally.
• With large spoon, stir in sufficient additional flour to make soft dough.
• Turn out onto lightly floured board.
• Knead till smooth and elastic, about 8-10 min.
• Place in greased bowl turning to grease top.
• Cover; let rise in hot place, free from draft, till double in bulk, about 1 1/2 hrs.
• Combine almonds, candied fruits and raisins.
• Punch down dough, turn out onto lightly floured board.
• Knead in nut and fruit mix.
• Divide dough into 3 equal pcs.
• Roll each piece of dough into a 12 x 7 inch oval.
• Mix in half lengthwise.
• Place on greased baking sheets.
• Cover; let rise in hot place, free from draft, till double in bulk, 45 min.
• About 15 min before rising time is up, preheat oven to 350 degrees.
• Bake 20-25 min till done or possibly till they sound hollow when rapped with knuckles.
• Remove from sheet immediately and cold on wire rack.
• Combine sugar and lowfat milk to make frosting.
• Pour on slightly hot stollen.
• If you like decorate with nuts, candied cherries and citron.