SC - Re: stollen (OOP?)

[Claire Galibois]

Hi!

Definitely OOP, but could anyone tell me how to modify these to make the dough in a breadmaker?  Yeast (outside of the lab) hates me.

Thanks
:)
Genevieve
>I'm sending you three stollen recipes.  I make the first one most often, but
>the other two provide slightly different tastes and textures.  The may be
>old, but they are definitely OOP.
>
>Bear
>
>Weihnachtstollen  (Christmas Bread)  makes 2 large braids
>
>
>Dough:
>2 rounded teaspoons dry active yeast (2 packages)
>1/4 cup warm water
>2 cups milk, scalded and cooled
>1 teaspoon granulated sugar
>2 teaspoons salt
>11 cups all purpose flour (may require more)
>1 pound butter
>1 1/2 cup granulated sugar
>6 eggs
>1/3 cup rum or brandy (optional)
>
>Filling:
>1/4 cup melted butter
>Finely ground cinnamon
>Finely ground nutmeg (optional)
>Brown sugar
>1 pound golden raisins
>1 pound candied fruits and peels
>1 pound chopped walnuts or slivered, blanched almonds
>
>Coating:
>
>1/4 cup powdered sugar
>
>or 
>
>1 cup confectioner's sugar
>2 Tablespoons water
>
>
>Dissolve the yeast in the warm water.
>Combine the milk, the teaspoon of sugar, salt, 1 cup flour and the dissolved
>yeast in a large bowl.  Blend, cover and let stand until it becomes bubbly
>(usually about an hour for me).
>Cream the butter and the granulated sugar.  
>Add the eggs (and optionally, the rum or brandy) to the creamed butter and
>sugar.  Blend well.
>Stir in two cups of flour. 
>Stir in the yeast mixture.
>Stir in the remaining flour 1/2 cup at a time until the dough forms a ball.
>The dough will be soft, but should hold its shape.  
>Turn out the dough on a floured surface and knead well.  
>Put the dough into a greased bowl, cover and let rise until doubled.
>
>Punch the dough down and turn out on a floured surface.
>Divide the dough in half.  Divide each half into three equal pieces.
>Roll or pat out each piece of dough into a rectangle 14 to 16 inches long
>and 4 to 5 inches wide.
>Brush each rectangle with melted butter.  
>Sprinkle ground cinnamon ( and nutmeg, if desired) on the buttered
>rectangles, then spinkle on a layer of brown sugar followed by a mix of
>raisins, candied fruit and nuts.
>Bring the long sides of the rectangle together and crimp them to form a
>filled roll of dough.  This may require water or egg white to make a good
>seal.
>Place three of the filled rolls of dough parrallel to each other on a
>greased baking sheet.  At one end of the loaf, press the three ends of the
>rolls together, then braid the rolls in an over-under pattern to form a
>braided loaf.  Press the other three ends together to finish the loaf.
>Cover and let rise until doubled.
>
>Brush loaves with melted butter.
>Bake at 350 F for 1 hour to 1 hour and 20 minutes.  
>As a very enriched bread, the crust may darken rapidly.  I usually have to
>cover the tops with alumium foil 30 to 40 minutes into the baking.
>After baking, brush the loaves with melted butter to help keep the crust
>soft.
>The stollen can be sprinkled with powdered sugar or glazed with a water and
>confectioner's sugar glaze. 
>
>I often use a mix of chopped dated, chopped figs, raisins and Zante currants
>in place of the candied fruit.  I tend to leave off the brandy and the nuts.
>Mace as a replacement for or in addition to the nutmeg is also interesting.
>


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