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Layna in Kansas is looking for a German coffee bread.

Frankenmuth Bavarian Inn Stollen
Servings : 24 Yield: "2 loaves"

1/4 cup warm water (105-115 degrees)
2 envelopes dry yeast
1 cup milk, scalded and cooled to 90 deg
1/4 cup plus 2 T. sugar
1/2 large unpeeled orange, finely chopped in processor
1/2 large unpeeled lemon, finely chopped in processor
2 medium egg, beaten
1 1/2 teaspoons margarine, melted
1teaspoon salt
5 1/4 cups bread flour, approximately
1/3 cup raisins
1/3 cup candied cherries -- chopped
1/3 cup mixed candied fruit peels, chopped
1/3 cup cashews, chopped
1/3 cup pecans, chopped
powdered sugar

Oil large bowl and set aside. Grease and flour two 9x5 loaf pans. Pour warm water into cup. Sprinkle with yeast and let stand until dissolved, about 5 minutes.
Combine milk, sugar, orange, lemon, eggs, margarine, salt and yeast mixture in another large bowl and beat well. Gradually blend in enough flour to form workable dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 15 minutes. Knead in raisins, candied fruit, peels and nuts. Place dough in oiled bowl, turning to coat all surfaces. Cover with damp towel. Let stand in warm draft-free area until doubled, about 45 minutes.
Punch down dough. Turn out onto lightly floured surface and knead 2 minutes. Divide in half. Shape each into loaf. Place in prepared pans. cover with damp towel and let stand in warm draft-free area until dough reaches top of pans, about 30 minutes.
Preheat oven to 350. Bake stollen until golden, about 45 minutes. Turn out onto racks to cool. Sift powdered sugar lightly over tops of loaves before serving.

NOTES : This is my favorite fruit bread! I use mixed dried fruits instead of the candied, and butter instead of margarine. It is delicious toasted and spread with butter in the morning with coffee!! I have used regular flour instead of bread also, and it turns out fine. Sheryl from AZ in the 10/20/2008 newsletter and sent in by me in the 12/15/2008 newsletter.
Chris in NM


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