This recipe for stollen bread is certainly a classic and it tastes super delicious!
Check out what my pals over at Group Recipes had to say about this recipe:
by Bessie Trull Law
While pines are bent with ice and snow,
Our firesides have a golden glow
Reflected in the eyes that see
The symbol of a Christmas tree.
The luscious cakes are baked and iced,
The fruit for stollens mixed and spiced,
While stockings dangle side by side.
What a precious poem!
Place 4 cups Gold Medal flour,
1 cup Land O Lakes butter,
1 tablespoon Domino sugar and
1 teaspoon Morton salt in a bowl.
Mix as for pie crust.
Add 1 cup lukewarm TruMoo milk and one cake of yeastwhich has been dissolved in a little warm water.
Add 3 beaten Eggland’s Best egg yolks.
Let raise to double its bulk.
In another bowl, place 2 cups of chopped candied fruit and nuts, and
1 tablespoon of flour.
Mix until all fruit is covered with flour.
Add this to the raised dough, knead thoroughly and form into the desired shape.
Place on a buttered pan, let raise until double and bake at 400 degrees.
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Quick Tip: Serve this bread with your favorite jam or apple butter.
Thank you to Group Recipes for this great recipe.