Subj : Re: Apricot-Almond Bread
To   : Ben Collver
From : Dave Drum
Date : Sat Dec 02 2023 05:56:00

-=> Ben Collver wrote to All <=-

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

BC>       Title: Apricot-Almond Bread
BC>  Categories: Breads
BC>       Yield: 1 Loaf

BC>   1 1/2 c  Dried apricots

BC>   Recipe by Moosewood Cookbook

That's almost a "stollen", a German Christmas bread which I have made
a time or two. Tradition says just to make a simple, oval, sheet-pan
loaf. But, I once had a braided stollen and it made such a nice looking
presentation that's the way I do mine.  Bv)=

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

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

     1 c  Milk
   1/2 c  + 2 TB granulated sugar
   1/2 ts Salt
   1/4 ts Env active dry yeast
   1/4 c  Warm water
     5 c  Sifted A-P flour
   1/2 c  Fine chopped candied citron
   1/2 c  Fine chop'd candied cherries
     1 c  Slivered almonds
          Grated rind of 1 lemon
     1 c  Seedless raisins or sultanas
     2 lg Eggs; beaten
     1 c  Butter; softened
   1/4 ts Nutmeg
   1/2 ts Cinnamon
   2/3 c  Sifted confectioners' sugar
     2 tb Hot water

 Pour milk into a saucepan. Heat to scalding. Turn off
 heat; stir in 1/2 cup of the granulated sugar and the
 salt. Let mixture cool to lukewarm. In a large bowl,
 dissolve yeast in the 1/2 cup warm water; let mixture
 rest for 5 minutes. Pour lukewarm milk mixture into
 yeast solution. Stir in 1 cup of the flour. Beat dough
 with electric mixer or egg beater until smooth. Cover
 bowl with cloth towel; let dough rise in a warm place 1
 hour and 30 minutes or until double in bulk.

 Punch down dough in bowl; fold in citron, cherries,
 almonds, lemon rind and raisins. Add eggs, 3/4 cup of
 the softened butter and the nutmeg. Stir in 3 more cups
 flour; mix dough until smooth. Turn dough out onto a
 lightly floured surface. Knead, working in enough of
 remaining flour to make dough smooth and elastic. Divide
 dough into halves; roll each portion into an oval, about
 1/2" thick.

 In a small saucepan, melt remaining butter; brush it
 over ovals. In a small bowl, combine cinnamon with
 remaining 2 Tb granulated sugar; sprinkle mixture over
 ovals. Fold ovals in half, lengthwise. Place them on
 buttered baking sheet. Twist ends of each oval toward
 each other to form a crescent. Loosely cover ovals with
 wax paper and a cloth towel.

 Let Stollen rise in a warm place about 1 hour or until
 double in bulk.

 Set oven @ 350-|F/175-|C.

 Bake Stollen 45 minutes or until golden. In a small
 bowl, combine confectioners' sugar with enough of the
 hot water to make a thick icing. Dribble icing over
 hot Stollen; let Stollen cool before slicing.

 UDD NOTE: I usually make three equal ropes of the dough
 and braid them before the final rising. I also sprinkle
 whole, unsalted almonds onto the icing before it cools.

 Makes 1 Stollen.

 Recipe from: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Streakers celebrate January 1 as "Happy Nude Rear".
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