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