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Stollen Bread, 2 lb.
This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.
8½ fl ounces (1 cup + 1 tablespoon) water, 80°F
2½ tablespoons butter or margarine
3 cups bread flour
2 tablespoons sugar
1½ teaspoon salt
2¼ teaspoons active dry yeast
2 teaspoons bread machine yeast
⅓ cup red candied cherries
⅓ cup green candied cherries
⅓ cup raisin
½ cup chopped nuts
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.