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Stollen Bread

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Ingredients
  Sifted flour 8 Cup (128 tbs)
  Soft butter 1 Pound
  Active yeast 3 Teaspoon (Dry Or Compressed, 3 Packages)
  Warm water 3⁄4 Cup (12 tbs) (Not Hot)
  Milk 1 Quart, scalded, then cooled to lukewarm
  Well beaten eggs 4
  White sugar 4 Cup (64 tbs)
  Salt 1 1⁄4 Teaspoon
  Chopped walnut/Other nut meats 1 Pound
  Nutmeg 1 Teaspoon
  Flour 1 1⁄2 Cup (24 tbs)
  Fruit mix 1 Pound (Adjust Quantity If Needed)
  Seedless raisins 1 1⁄4 Pound
Directions

Blend the 8 cups flour and butter as if you were making pie crust.
Dissolve yeast in the warm water.
Combine flour and butter mixture, milk, yeast, eggs, and sugar.
Set in a warm place to rise until about double in bulk (will take about 2 hours).
Then add salt, nut meats, and nutmeg.
Mix part of the 1 1/2 cups flour with the fruit mix and raisins so the individual fruits don't stick together.
Add them to the batter; then add more flour as necessary to make the batter stiff.
Let rise again about 2 hours until double size.
Put in loaf pans and let rise again.
Bake in a moderate oven (350°) about 1 hour, or until done.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Nut
Servings: 
142

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