Yeast Breads: European Stollen Loaf

Originally German in origin, this festive bread is often enjoyed around the holidays. If you want it a little more decorated, you can add candied cherries to the top.


Ingredients


For the Bread
3 cups all purpose flour
1¼ tsp bread machine or quick rise yeast
½ cup sugar
1 tsp salt
½ cup water
½ cup milk
½ cup butter, softened
1 egg
¾ cup sliced almonds
¾ cup raisins


For the Glaze
1 tsp milk
¼ cup powdered sugar


Preparation


The dough itself is easy enough to make. Place all ingredients in a large bowl and mix until a loose dough forms. Turn this loose dough out a floured surface and knead until dough is soft and elastic, about 5 to 10 minutes.


Place the dough in a slightly oiled bowl and cover with a damp tea towel. Set aside to rise in a warm location until dough has doubled in size. This will take about 1 hour, maybe a little longer. Once it's risen, punch down the dough to remove any air bubbles. Divide dough into 3 equal pieces.


Roll out 1 piece of dough into a rope that is about 12 inches long. Repeat with the other 2 pieces of dough. You should now have 3 ropes of dough. Place them beside each other and braid them together. Start your braid from the middle of the loaf to improve the appearance of the finished loaf. Tucks ends under the loaf.


Place the entire loaf on a prepared baking sheet. Cover and let rise until doubled in size. This will take about 45 minutes this time.


Heat oven to 375°F. Uncover dough and bake for 25 to 30 minutes, until loaf is golden brown and sounds hollow when tapped. Remove immediately from baking sheet and cool on a wire rack.


When loaf is completely cool, mix the glaze ingredients in a small bowl. Use a spoon to drizzle the loaf with the glaze. Allow glaze to set for 10 to 15 minutes before you slice the loaf.


This loaf can be kept in an airtight container for up to 3 days. In our house, it doesn't last that long.