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  • Stollen Fruit Breakfast Bread

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    Stollen Fruit Breakfast Bread
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    •     DOUGH: Ingredients at Room Temperature
    • 3/4 c. water
    • 1 lrg Egg
    • 2 Tbsp. Butter Or possibly Margarine cut into bits
    • 1 1/4 tsp Salt
    • 3 c. Bread Flour
    • 1 pch cardamom
    • 1 pch dry grated orange peel
    • 2 Tbsp. Sugar
    • 1 1/2 tsp Bread Machine Yeast
    • 1/4 c. Red Candied Cherries
    • 1/4 c. Green Candied Cherries
    •     Or possibly
    • 1/2 c. Mixed Candied Fruit with Citron
    • 1/4 c. Blanched or possibly Slivered Almonds Or possibly Minced
    •     Nuts
    • 1/4 c. Golden brown currants or possibly raisins
    • 2 Tbsp. Bread Flour or possibly as needed
    •     ICING: (optional)
    • 1 c. confectioner's sugar
    • 1 tsp fresh orange juice or possibly less
    •     salt a few grains

    Directions

    1. Add in ingredients for the dough in the order recommended by the manufacturer. Set machine on standard, 1.5-lb loaf, medium crust (about a 3 hr cycle).
    2. Meanwhile, place fruit and nuts in a bowl. Dust with flour. Add in the fruit, 1/3-c. at a time, starting at the beginning of the 2nd knead. (See tip.)
    3. After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread.
    4. TIPS: You could add in the fruit near the end of the second knead, at the signal, but 1 c. of fruit needs more time to be incorporated.
    5. TIPS: If the dough appears too dry near the end of the first knead, add in water from a spray bottle.
    6. OPTIONS: Omit icing. Sprinkle with powdered sugar or possibly colored sugar crystals while the bread is hot (not warm).
    7. VARIATION: Tested the recipe with 1 medium egg, 3/4 c. water, and sufficient prune puree to measure 1 c. liquid (total).
    8. Yield: "1 loaf"
    9. NOTES : Add in ingredients for the dough in the order recommended by the manufacturer. Set machine on standard, 1.5-lb loaf, medium crust
    10. (about a 3 hr cycle).
    11. eanwhile, place fruit and nuts in a bowl. Dust with flour. Add in the fruit, 1/3-c. at a time, starting at the beginning of the 2nd knead. (See tip.)
    12. After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread.
    13. TIPS: You could add in the fruit near the end of the second knead, at the signal, but 1 c. of fruit needs more time to be incorporated.
    14. TIPS: If the dough appears too dry near the end of the first knead, add in water from a spray bottle.
    15. OPTIONS: Omit icing. Sprinkle with powdered sugar or possibly colored sugar crystals while the bread is hot (not warm).
    16. VARIATION: Tested the recipe with 1 medium egg, 3/4 c. water, and sufficient prune puree to measure 1 c. liquid (total).
    17. mccategories"
    18. ield:"1 loaf"
    19. F

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