Stollen Bread Recipe
Ingredients
8 cups sifted flour
1 pound soft butter
3 packages yeast, active dry or compressed
3/4 cup warm (not hot) water
1 quart milk, scalded, then cooled to lukewarm
4 well beaten eggs
4 cups white sugar
1 1/4 teaspoons salt
1 pound chopped walnut meats, or other nut meats as desired
1 teaspoon nutmeg
About 1 1/2 cups flour
1 pound fruit mix (or less if desired)
1 1/4 pounds seedless raisins
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.
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.
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