Christmas Stollen #2
breads, holiday
1 1/2 cup milk
1/2 cup [1 stick] butter
2 teaspoon salt
1/4 cup sugar
1/4 teaspoon mace [i used allspice]
1 egg
1 grated rind of one orange
1 grated rind of one lemon
2 packets active dry yeast
5 1/2 king arthur unbleached
1 all-purpose flour
1/2 cup purple raisins
1/2 cup golden raisins [i used
1 currants - worked fine]
1/2 cup chopped candied peel
1/2 cup chopped walnuts, pecans or
1 sliced almonds
1 wash made by beating 1 egg
1 with 2 teaspoons water
1 [optional]
Making the dough: Combine the milk and butter in a saucepan and heat until lukewarm. Pour into a large mixing bowl. Add the salt, sugar, mace, egg, rinds, yeast, and 1.5 cups of the flour. Mix thoroughly and let stand for 15 to 20 minutes until the yeast has become active. Add the fruits and nuts abd about 5 cups of the flour, stirring until the dough begins to hold together and pull away from the sides of the bowl.
Kneading and rising: Turn it out onto a floured kneading surface and knead for 7 to 8 minutes, adding only enough flour to keep the dough from sticking. Clean out your mixing bowl, oil it lightly and place dough inside, turning it over to grease the top. Cover and let rise until doubled [1.5 to 2 hours]
Shaping and Rising: punch dough down and divide into 3 pieces. Let it rest for about 5 minutes. take 1 piece and roll it into a 9x12" oval. Without stretching the dough, fold the long side to within 1" of the opposite edge. Repeat with other pieces of dough. Cover and let rise until doubled.[1 hr]
Finishing and baking: About 15 minutes before baking, preheat oven to 350F. For a shiny crust, brush with egg wash. Bake for about 25 minutes. or: brush melted butter on loaves immediately after they come out of the oven. Dust with confectioner's sugar.
[ King Arthur Flour 200th anniversary cookbook] [Sands, Taylor & Wood Co., Norwich VT] From: Ruth M. Hanschka
Yield: 1 servings