STOLLEN (German Christmas Bread)

*Christmas Collection*

1 pkg yeast, compressed or dry
1/4 cup lukewarm water
1/2 cup milk
1/4 cup sugar
1 tsp salt
2 TB shortening
2-2-1/2 cups sifted flour
1 egg

1/4 cup raisins
1/4 cup chopped candied cherries
1/4 cup chopped citron
1/4 cup chopped blanched almonds
1 TB grated lemon rind
1 TB melted butter

1. Soften yeast in water. Scald milk. Stir in sugar, salt and shortening; cool to lukewarm. Add 1 cup flour; mix well. Add softened yeast and egg; beat well. Stir in fruit and nuts. Add enough more flour to make a soft dough. Turn out on lightly floured board; knead until smooth and satiny.

2. Place in greased bowl. Cover and let rise until doubled, about 1-1/2 hours. When light, punch down and shape into ball. Let rest 10 minutes.Flatten into oval shape, about 1/2 inch thick. Brush one-half with melted butter. Fold over, the long way; press folded edge firmly so it won't spring open. Place on greased baking sheet; pull into crescent shape. Brush lightly with melted butter. Let rise until doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes until golden brown. While warm, frost with POWDERED SUGAR GLAZE. Decorate with candied fruit and nuts, if desired. YIELD: 1 large stollen.

(Source: Dorothy Dean & kappboom wallpaper photo)