My Christmas Stollen from the Joy of Cooking cookbook
My CHRISTMAS STOLLEN
1 1/2 cups water, lukewarm
2 Tablespoons yeast
3/4 cup sugar
1 1/2 cup butter
1/2 lb floured raisins
1/2 lb dates cut up and floured
1 teaspoon lemon juice
6-8 cups flour, sifted
Mix yeast, water, and one cup flour, mix well and let sponge rise for one hour. Add everything else. Knead, adding as much of the flour as necessary to make a smooth dough. Roll dough out into an oval, about 1 inch thick. Fold in half, letting lower layer protrude. Place on greased baking sheet and again let rise in a warm, draft-free place. Brush with melted butter. Bake in fairly hot (400 degree) oven until done, 45 to 60 minutes. Brush with butter again while still hot. Mix confectioner's sugar with a touch of lemon juice to make a runny icing. Smooth over buttered loaf.
Nancy's Christmas Stollen from the Joy of Cooking
1 1/2 cups water, lukewarm
2 Tablespoons yeast
3/4 cup sugar
1 1/2 cup butter
1/2 lb floured raisins
1/2 lb dates cut up and floured
1 teaspoon lemon juice
6-8 cups flour, sifted
Mix yeast, water, and one cup flour, mix well and let sponge rise for one hour. Add everything else. Knead, adding as much of the flour as necessary to make a smooth dough. Roll dough out into an oval, about 1 inch thick. Fold in half, letting lower layer protrude. Place on greased baking sheet and again let rise in a warm, draft-free place. Brush with melted butter. Bake in fairly hot (400 degree) oven until done, 45 to 60 minutes. Brush with butter again while still hot. Mix confectioner's sugar with a touch of lemon juice to make a runny icing. Smooth over buttered loaf.
Nancy's Christmas Stollen from the Joy of Cooking