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Stollen
Traditional German Christmas bread. Germans traditionally
eat Stollen around Christmas time.
1/4 oz. active dried yeast (1 package)
1/4 c. warm water
1/2 c. granulated sugar
3 large eggs
1 egg yolk
1/2 c. soft butter
3 1/2 c. flour
1 c. chopped blanched almonds
1/2 c. candied lemon peel, cut into small pieces
1/2 c. candied orange peel, cut into small pieces
1/2 c. raisins
1 Tbsp. grated lemon peel
Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. Blend in the remaining flour, nuts, fruits, and peel. Let rise about 1½ hours, until doubled. Punch down, cover, and refrigerate overnight. Knead the dough. Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp water. Let rise until doubled in size (45 to 60 minutes). Bake 30 to 35 minutes at 375 F until golden brown.
Welcome to the Church of the Holy Cabbage. Lettuce pray.
~Author Unknown
Keep vegetables green while cooking.
Lift the lid of the cooking vessel from time to time while cooking.
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