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   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   
      
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