Stollen Fruit Breakfast Bread Recipe
Servings: 12
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
- 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).
- 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.)
- After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread.
- 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.
- TIPS: If the dough appears too dry near the end of the first knead, add in water from a spray bottle.
- OPTIONS: Omit icing. Sprinkle with powdered sugar or possibly colored sugar crystals while the bread is hot (not warm).
- VARIATION: Tested the recipe with 1 medium egg, 3/4 c. water, and sufficient prune puree to measure 1 c. liquid (total).
- Yield: "1 loaf"
- NOTES : 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).
- 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.)
- After bread is done and cooled, combine the ingredients for the icing and drizzle over the top crust of the bread.
- 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.
- TIPS: If the dough appears too dry near the end of the first knead, add in water from a spray bottle.
- OPTIONS: Omit icing. Sprinkle with powdered sugar or possibly colored sugar crystals while the bread is hot (not warm).
- VARIATION: Tested the recipe with 1 medium egg, 3/4 c. water, and sufficient prune puree to measure 1 c. liquid (total).
- mccategories"
- ield:"1 loaf"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 280 | |
| Calories from Fat 45 | 16% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 287mg | 12% |
| Potassium 128mg | 4% |
| Total Carbs 52.85g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 24.52g | 16% |
| Protein 6.18g | 10% |
