Subj : Stollen
To   : Ruth Haffly
From : Dave Drum
Date : Sun Dec 31 2023 07:12:14

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I'm not a big fan of fruitcake as fruitcake. Much prefer another
 DD> holiday tradition with fruit and nuts included. I've made this one a
 DD> few times. But not lately. It's some work and all of the folks I used
 DD> to gift with (it except for a couple) have fallen off their twigs.
 DD> Bv(=

 DD> I buy a very good version from my local Hy-Vee or from Incredibly
 DD> Delicious Bakery/Cafe.  www.incrediblydelicious.com

 DD>       Title: Holiday Stollen
 DD>  Categories: Breads, Fruits, Citrus, Nuts
 DD>       Yield: 1 Loaf

 RH> I did that a few times, but then found it just as easy to buy premade.
 RH> Not quite as good as home made but with weak wrists, it saved me from
 RH> having to knead. No, of course, the KA mixer would do a fast job of
 RH> that step.

Or, as I generally do, use the bread machine on "Dough cycle" which is 
even easier. I can't remember, with clarity, the last time I let the
machine go completely through and actually bake the loaf.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bread Machine Stollen
 Categories: Breads, Fruits, Nuts
      Yield: 1 loaf

MMMMM--------------------------DOUGH---------------------------------
    1/2 c  Water
    1/3 c  Unsalted butter
      2 lg Eggs
      3 c  Bread flour
      3 tb Granulated sugar
  1 1/2 ts Salt
    1/4 oz (7g) env Red Star Active Dry
           - Yeast
    1/3 c  Chopped candied cherries
      3 tb Chopped citron
      3 tb Raisins *
    1/3 c  Chopped walnuts or pecans

MMMMM-------------------------TOPPING--------------------------------
      1 tb Butter; softened (to coat
           - dough )
      1 c  Powdered sugar (to sift on
           - top of loaf)

  * or Craisins - UDD

  Place room temperature dough ingredients in pan in the
  order recommended by manufacturer. Candied cherries,
  citron, raisins and walnuts can be added 5 minutes
  before the end of the last kneading. Select Dough/Manual
  cycle. Check dough consistency after 5 minutes of
  kneading. The dough should be in a soft, tacky ball. If
  it is dry and stiff, add water, 1/2 to 1 tablespoon at a
  time. If it is too wet and sticky, add 1 tablespoon of
  flour at a time.

  Remove dough after mixing is complete -- do not let
  dough rise in bread machine.

  Place dough in lightly oiled bowl and turn to grease
  top. Cover with plastic wrap or foil. Refrigerate 6 to
  12 hours.

  Remove dough from refrigerator, punch down, and allow to
  rest 10 minutes before shaping. On a lightly floured
  surface, roll or pat to a 14×8-inch oval; spread with
  softened butter. Fold in half lengthwise, place on
  greased baking sheet and curve into a crescent. Press
  folded edge firmly to seal. Cover; let rise until an
  indentation remains after lightly touching side of
  stollen.

  Set oven @ 350ºF/175ºC.

  Bake for 25 to 30 minutes until golden brown. Cool on
  rack. Generously sift powdered sugar over top and
  garnish with additional cherries and nuts, if desired.

  RECIPE FROM: https://redstaryeast.com

  Uncle Dirty Dave's Archives

MMMMM

.... The 3 types of men: 1) Intelligent 2) Nice Looking 3) @FN@
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.