Subj : Re: Apricot-Almond Bread
To   : Ben Collver
From : Dave Drum
Date : Sat Dec 02 2023 05:56:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Apricot-Almond Bread
 BC>  Categories: Breads
 BC>       Yield: 1 Loaf

 BC>   1 1/2 c  Dried apricots

 BC>   Recipe by Moosewood Cookbook

That's almost a "stollen", a German Christmas bread which I have made
a time or two. Tradition says just to make a simple, oval, sheet-pan
loaf. But, I once had a braided stollen and it made such a nice looking
presentation that's the way I do mine.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Holiday Stollen
 Categories: Breads, Fruits, Citrus, Nuts
      Yield: 1 Loaf
 
      1 c  Milk
    1/2 c  + 2 TB granulated sugar
    1/2 ts Salt
    1/4 ts Env active dry yeast
    1/4 c  Warm water
      5 c  Sifted A-P flour
    1/2 c  Fine chopped candied citron
    1/2 c  Fine chop'd candied cherries
      1 c  Slivered almonds
           Grated rind of 1 lemon
      1 c  Seedless raisins or sultanas
      2 lg Eggs; beaten
      1 c  Butter; softened
    1/4 ts Nutmeg
    1/2 ts Cinnamon
    2/3 c  Sifted confectioners' sugar
      2 tb Hot water
 
  Pour milk into a saucepan. Heat to scalding. Turn off
  heat; stir in 1/2 cup of the granulated sugar and the
  salt. Let mixture cool to lukewarm. In a large bowl,
  dissolve yeast in the 1/2 cup warm water; let mixture
  rest for 5 minutes. Pour lukewarm milk mixture into
  yeast solution. Stir in 1 cup of the flour. Beat dough
  with electric mixer or egg beater until smooth. Cover
  bowl with cloth towel; let dough rise in a warm place 1
  hour and 30 minutes or until double in bulk.
  
  Punch down dough in bowl; fold in citron, cherries,
  almonds, lemon rind and raisins. Add eggs, 3/4 cup of
  the softened butter and the nutmeg. Stir in 3 more cups
  flour; mix dough until smooth. Turn dough out onto a
  lightly floured surface. Knead, working in enough of
  remaining flour to make dough smooth and elastic. Divide
  dough into halves; roll each portion into an oval, about
  1/2" thick.
  
  In a small saucepan, melt remaining butter; brush it
  over ovals. In a small bowl, combine cinnamon with
  remaining 2 Tb granulated sugar; sprinkle mixture over
  ovals. Fold ovals in half, lengthwise. Place them on
  buttered baking sheet. Twist ends of each oval toward
  each other to form a crescent. Loosely cover ovals with
  wax paper and a cloth towel.
  
  Let Stollen rise in a warm place about 1 hour or until
  double in bulk.
  
  Set oven @ 350-|F/175-|C.
  
  Bake Stollen 45 minutes or until golden. In a small
  bowl, combine confectioners' sugar with enough of the
  hot water to make a thick icing. Dribble icing over
  hot Stollen; let Stollen cool before slicing.
  
  UDD NOTE: I usually make three equal ropes of the dough
  and braid them before the final rising. I also sprinkle
  whole, unsalted almonds onto the icing before it cools.
  
  Makes 1 Stollen.
  
  Recipe from: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Streakers celebrate January 1 as "Happy Nude Rear".
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