INGREDIENTS

INSTRUCTIONS

Germans traditionally eat Stollen around Christmastime. This recipe
comes from someone I went to school with. She, and her parents, who
are from southern Germany, recommended it as quite an authentic
recipe. It is indeed a very tasty and rich bread.  (1) Dissolve the
yeast in the water and proof it.  (2) Add the sugar, eggs, egg yolk,
butter and half of the flour. Beat  for 10    minutes.  (3) Blend in
the remaining flour, nuts, fruits, and peel.  (4) Let rise about 1 1/2
hours, until doubled.  (5) Punch down, cover, and refrigerate
overnight.  (6) Knead the dough.  (7) Roll into one or two rectangles,
butter it, and fold over the  edges to make a rolled loaf.  (8) Place
on a greased cookie sheet with the folded edges down.  Spread with a
combination of 1 egg white and 1 Tbsp water. Let rise  until doubled in
size (45 to 60 minutes).  (9) Bake 30-35 minutes at 375 deg. F until
golden brown. NOTES My  loaves of stollen come out somewhat wide and
short. Some  traditionalists make them long and narrow. You can also
make them in  normal bread pans instead of on cookies sheets, in which
case you  should increase the baking time somewhat.  RATING Difficulty:
moderate. Time: hand-on time: 30 minutes; ris- ing  times: 1 1/2 hours
+ overnight + 1 hour; baking time: 30-35 minutes.  Precision: measure
the ingredients, though you can experiment with the  fruits and nuts.
Recipe by: USENET Cookbook  Posted to recipelu-digest Volume 01 Number
485 by  ctlindab@mail1.nai.net on Jan 9, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 4840
Calories From Fat: 1623
Total Fat: 187.8g
Cholesterol: 982.1mg
Sodium: 341.5mg
Potassium: 2416.8mg
Carbohydrates: 705g
Fiber: 32g
Sugar: 259.6g
Protein: 102.1g