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 Env Red Star active dry
- yeast (7 g)
1/3 c Candied cherries; chopped
3 tb Citron; chopped
3 tb Raisins *
1/3 c Walnuts or pecans; chopped
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 tb at a time. If it is too wet
and sticky, add 1 tb 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 14x8" 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 @ 350°F/175°C.
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
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