Holiday Stollen - Breadman BK1065SQ Instruction Manual

HOLIDAY STOLLEN (2-LB.)
INGREDIENTS
2 cup milk (80°F – 90°F)
/3
¼ cup water (80°F – 90°F)
1 large egg, at room temperature
3 Tbsp. unsalted butter or margarine, cut in pieces
¼ cup sugar
1 Tbsp. grated lemon peel
1 Tbsp. grated orange peel
½ tsp. salt
3½ cups bread flour
2 tsp. active dry or bread machine yeast
½ cup toasted slivered almonds
½ cup candied fruit, diced
½ cup currants
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1. Measure ingredients, except candied fruit, currants and almonds into
bread pan in order listed.
2. Insert bread pan securely into unit. Close lid. Plug appliance into wall
outlet.
3. Select DOUGH. Press the START/STOP button.
4. At "add ingredient" beep, add almonds, currants and candied fruit.
5. The complete signal will sound when dough is ready.
6. Using pot holders remove bread pan from baking chamber and place
dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one long
side over the other to within 1-inch of the opposite side. Pinch the
edges to seal.
9. Cover and let rise until doubled in size (about 45 minutes).
10. Bake in a preheated oven at 375ºF about 25 minutes until golden and
fully baked. (Bread will sound hollow when fully baked.)
11. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES ONE, 2-LB. LOAF
Tip: If desired, frost loaf with confectioners' sugar frosting and sprinkle with
additional toasted slivered almonds.