TZUTC: -0500   
   MSGID: 71761.homecook@1:2320/105 2bde2b36   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bread Machine Stollen   
    Categories: Breads, Fruits, Nuts   
         Yield: 1 Loaf   
       
   MMMMM---------------------------DOUGH--------------------------------   
       1/2 c  Water   
       1/3 c  Unsalted butter   
         2 lg Eggs   
         3 c  Bread flour   
         3 tb Granulated sugar   
     1 1/2 ts Salt   
       1/4 oz (7g) env Red Star Active Dry   
              - Yeast   
       1/3 c  Chopped candied cherries   
         3 tb Chopped citron   
         3 tb Raisins *   
       1/3 c  Chopped walnuts or pecans   
      
   MMMMM--------------------------TOPPING-------------------------------   
         1 tb Butter; softened (to coat   
              - dough )   
         1 c  Powdered sugar (to sift on   
              - top of loaf)   
       
     * or Craisins - UDD   
        
     Place room temperature dough ingredients in pan in the   
     order recommended by manufacturer. Candied cherries,   
     citron, raisins and walnuts can be added 5 minutes   
     before the end of the last kneading. Select Dough/Manual   
     cycle. Check dough consistency after 5 minutes of   
     kneading. The dough should be in a soft, tacky ball. If   
     it is dry and stiff, add water, 1/2 to 1 tablespoon at a   
     time. If it is too wet and sticky, add 1 tablespoon of   
     flour at a time.   
        
     Remove dough after mixing is complete -- do not let   
     dough rise in bread machine.   
        
     Place dough in lightly oiled bowl and turn to grease   
     top. Cover with plastic wrap or foil. Refrigerate 6 to   
          12    hours.   
        
     Remove dough from refrigerator, punch down, and allow to   
     rest 10 minutes before shaping. On a lightly floured   
     surface, roll or pat to a 14?8-inch oval; spread with   
     softened butter. Fold in half lengthwise, place on   
     greased baking sheet and curve into a crescent. Press   
     folded edge firmly to seal. Cover; let rise until an   
     indentation remains after lightly touching side of   
     stollen.   
        
     Set oven @ 350oF/175oC.   
        
     Bake for 25 to 30 minutes until golden brown. Cool on   
     rack. Generously sift powdered sugar over top and   
     garnish with additional cherries and nuts, if desired.   
        
     RECIPE FROM: https://redstaryeast.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... A few puns make me numb. But math puns make me number.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 104/119 105/81 106/201 120/302   
   SEEN-BY: 120/616 124/5016 128/187 129/305 153/7715 154/10 30 50 700   
   SEEN-BY: 214/22 218/0 1 215 601 700 810 840 850 860 880 220/20 90   
   SEEN-BY: 221/6 226/18 30 44 50 227/114 229/110 114 206 300 310 317   
   SEEN-BY: 229/400 426 428 470 664 700 705 266/512 282/1038 291/111   
   SEEN-BY: 301/1 320/219 322/757 342/200 396/45 460/58 633/280 712/848   
   SEEN-BY: 902/26 2320/0 105 3634/12 5075/35   
   PATH: 2320/105 154/10 301/1 218/700 229/426