ISO CL Christmas Stollen

[paulryb]

I made this a couple of years ago but forgot to save, or mark the recipe! I believe it was a braided loaf (at least I braided it) and it was very delicious...not too sweet--or dry--and light! Does anyone have that recipe, or know what issue it was in?
Thanks,
Paul :confused:

[Kathy B]

Here's a link to an article about some of the Holiday Breads (including recipes). Didn't see one that is braided, but maybe one of them is what you were thinking of.

Holiday Breads (http://www.cookinglight.com/cooking/fd/features/package/0,14343,364064,00.html)

[paulryb]

Thanks!
That may be it...except my CL sub just expired with the last issue so they won't let me get the recipe!
Paul :mad:

[Kathy B]

Here's the stollen recipe (not braided, though)


Stolle de Noel (Christmas Stollen)

Our version of this 14th-century German holiday bread contains a lot less butter, but is chock-full of dried fruits and has the same characteristic firm, dry texture of the original.


Marinated fruit:
1/4 cup kirsch (cherry brandy) or apple juice
3 tablespoons candied lemon peel
3 tablespoons candied orange peel
3 tablespoons candied citron
3 tablespoons dried currants
3 tablespoons golden raisins

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon granulated sugar
1/4 cup warm water (100° to 110°)
3 1/2 cups all-purpose flour, divided
1/2 cup fat-free milk
1/4 cup granulated sugar
1/4 cup butter or stick margarine, melted
1 teaspoon salt
1 large egg
1/2 cup coarsely chopped almonds
Cooking spray

Glaze:
1 tablespoon butter or stick margarine, softened
2 tablespoons powdered sugar

To prepare the marinated fruit, combine first 6 ingredients in a small bowl, and let stand 1 hour. Drain the mixture in a sieve over a bowl, reserving the brandy and fruit mixture separately.
To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour, reserved brandy, milk, 1/4 cup granulated sugar, 1/4 cup butter, salt, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in marinated fruit, 1 1/2 cups flour, and almonds. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, about 2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Roll into a 13 x 8-inch oval on a lightly floured surface. Place on a baking sheet coated with cooking spray; fold dough over lengthwise, leaving a 3-inch border. Cover and let rise 1 hour.

Preheat oven to 350°.

Uncover dough, and bake at 350° for 25 minutes or until browned and loaf sounds hollow when tapped; cool. Brush with 1 tablespoon butter; sprinkle with powdered sugar.

Yield: 16 servings (serving size: 1 slice)

CALORIES 218(24% from fat); FAT 5.8g (sat 1g,mono 2.7g,poly 1.6g); PROTEIN 4.4g; CHOLESTEROL 14mg; CALCIUM 32mg; SODIUM 213mg; FIBER 1.4g; IRON 1.6mg; CARBOHYDRATE 33.2g
Cooking Light, NOVEMBER 1999

[Kathy B]

This one is shaped, but not a braid. I am sure either would be easy enough to braid if you want to use the recipe.


Christopsomo (Greek Christmas Bread)

Around the holiday, this rich, buttery egg bread is typically decorated with long ropes of dough shaped in the form of an early Christian cross, hence the name "Christ's Bread". Though mahleb, a spice made from ground black-cherry pits, is often used for flavoring, we've substituted the easier-to-find aniseed.


1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1/2 cup warm water (100° to 110°)
6 tablespoons butter or stick margarine, softened
2 large eggs
3 1/2 cups all-purpose flour, divided
1/3 cup sugar
2 tablespoons nonfat dry milk
2 teaspoons aniseed, crushed
1/2 teaspoon salt
Cooking spray
1 large egg white, lightly beaten
8 candied cherries

Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add the butter and eggs; beat at medium speed of a mixer until smooth. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine 3 cups flour, 1/3 cup sugar, dry milk, aniseed, and salt; add to yeast mixture, beating well. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Pinch 2 (1 1/2-inch) balls off dough; cover and set aside. Shape remaining dough into an 8-inch round; place on a baking sheet coated with cooking spray. Brush with egg white. Shape each dough ball into an 8-inch-long rope; cut a 2-inch slash into the ends of each rope. Place 1 rope across middle of dough; brush the middle of the rope with egg white. Place the other rope across the middle of the rope, forming a cross. Curl the slashed ends together to form a circle; place a cherry in the middle of each circle. Arrange 4 cherries around center of cross. Cover and let rise 1 hour.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

NOTE: If you don't have time to decorate this bread, skip step 3. Punch dough down; let rest. Shape the dough into a 8-inch round. Cover and let rise 1 hour. Bake as directed.

Yield: 16 servings (serving size: 1 wedge)

CALORIES 185(26% from fat); FAT 5.3g (sat 1.1g,mono 2.2g,poly 1.6g); PROTEIN 4.5g; CHOLESTEROL 28mg; CALCIUM 24mg; SODIUM 140mg; FIBER 1g; IRON 1.6mg; CARBOHYDRATE 29.8g
Cooking Light, NOVEMBER 1999

[paulryb]

A big thanks for both these recipes! I'll make them both (I even have the mahleb) plus the cardamom bread recipe I found while searching through my issues of CL.

After 20 or so years of subscribing to CL I decided to take a break and didn't renew this year. Let's see how long that lasts.

Paul :)

[heavy hedonist]

A big thanks for both these recipes! I'll make them both (I even have the mahleb) plus the cardamom bread recipe I found while searching through my issues of CL.

After 20 or so years of subscribing to CL I decided to take a break and didn't renew this year. Let's see how long that lasts.

Paul :)

I just wanted to tell you, I looked through all the Dec. issues from '98 on, and "it must be from nov or jan," but couldn't find it! Glad someone else could help, and being a displaced Buffalonian, I wish you a very merry and not-too-snowy christmas! --mari

[paulryb]

Thanks, Mari, for your efforts! I apprciate it.
In fact, I did also think it was a Nov or Jan issue of CL!
One of the recipes posted above is from Nov 1999 and I think it probably is the recipe I wanted.
Happy Holidays,
Paul

[paulryb]

Thanks for all the input and help! This was the recipe I was looking for! Yay! This time it's put away for safe keeping.
The results were delicious; I braid the loaf even though that's not part of the recipe...it's so easy and looks great too.
(I'm trying to attach photos; last time I tried it didn't work...lets see if they have simplified the process.)
Paul

[dorothyntototoo]

Baker Paul, great job! Your loaves are beautiful.

[Kathy B]

Was it the Stolle de Noel? I am assuming it was because I can see powdered sugar in the picture. It looks beautiful! If I can find some candied lemon and orange peel, I would love to give it a try, too. Thanks for the report!

[paulryb]

Yes, that's what it was!
My nearby Italian farmer's market sells a candied mixture they call Tuti-Fruitty which is orange and lemon peel and cherries. That's what I use. I soak it in plain brandy. I leave the raisins out just because I can use them all year long in baking. Some pineapple would be a good addition, but it's not in the mixture, so I don't bother.
I was also thinking this would make a great loaf with a traditional crumb topping.
I didn't make the Greek Bread yet, but will since I do have the mahleb cherry pit spice (Penzy's) and haven't yet used it.

[Grace]

King Arthur Flour sells the most wonderful quality candied orange and lemon peel. I get mine from there every year. I actually bought some from another source a couple weeks ago and it was horrible, so I gave it away and went and ordered my stuff from KAF right away.

[Kathy B]

Paul, Thanks for pointing out these older recipes. I did make the Christmas Stollen, and we ate it for breakfast yesterday and today. Great as is or toasted! MIL had never eaten stollen before, and she really liked it. DD also liked it, and she is the pickiest one in our family! May have to try the Greek one now. :)

And thanks for the tip on the candied peel, Grace. DIdn't have time this year, but hopefully I can place an order next year in time to use it for several holiday recipes. I am noting it on my calendar now!

[MaryH]

As an FYI,

I found the following book at the library:

Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer. It's a collection of holiday breads (usually focusing on easter and Christmas) from a wide range of contries including Egypt, France, Finland, Greece, Africa, etc. It's fascinating. I made the Finnish Christmas bread (Jouluimppa) this year for a family relative and attempted to make Fougase (from Provance) but that one was a bust as my yeast did not rise.