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Recipe for "stollen"

NAME

     STOLLEN - Traditional German Christmas bread
     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.

INGREDIENTS (Makes 1 large or 2

     7 g       active dried yeast (1 package)
     180 ml    warm water
     100 g     granulated sugar
     3         large eggs
     1         egg yolk
     120 g     soft butter
     350 g     flour
     115 g     chopped blanched almonds
     60 g      citronat (candied  lemon  peel),  cut  into  small
               pieces
     70 g      orangenat (candied orange peel),  cut  into  small
               pieces
     75 g      raisins
     15 ml     grated lemon peel

PROCEDURE

          (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 11/2 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 15 ml water.  Let rise until doubled  in
               size (45 to 60 minutes).
          (9)  Bake 30-35 minutes at  190  deg.  C  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.

CONTRIBUTOR

     Aviva Garrett
     Santa Cruz, California, USA
     Excelan, Inc., San Jose, California
     {ucbvax!mtxinu ihnp4!cae780}!excelan!aviva