German Christmas Bread

[vegelady]

       Ingredients :

       1/2 c. diced citron
       1/2 c. raisins
       1/4 c. diced orange peel
       1/4 c. rum
       1 pkg. yeast
       1/4 c. warm water
       1/2 c. lukewarm milk, scalded then cooled
       1/2 c. butter, softened
       1/2 c. sugar
       1/2 tsp. salt
       1/4 tsp. nutmeg
       3 eggs
       4 to 4 1/2 c. flour
       1/2 c. chopped almonds
       1 tbsp. shredded lemon peel
       2 tbsp. butter, melted
       Powdered sugar


       Directions :

       Mix citron, raisins, orange peel, and brandy; let stand 1 hour. Drain; reserve liquid.
       Dissolve yeast in warm water in large bowl. Stir in reserved rum, milk, 1/2 cup butter, sugar, salt, nutmeg, eggs and 2 cups flour.
       Beat until smooth. Stir in brandied fruit mixture, almonds, lemon peel, and enough remaining flour to make dough easy to handle.

       Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
       Place in greased bowl, turn greased side up.
       Cover; let rise until double, about 1 1/2 hours.

       Punch down dough; divide into halves.
       Press 1 half into an oval, about 10 x 7 inches. Brush with melted butter. Fold lengthwise in half; press folded edge firmly.
       Place stollen on greased cookie sheet. Repeat with remaining dough.
       Cover both and let rise until double, about 45-60 minutes. Brush with melted butter.

       Heat oven to 375 degrees. Bake until golden brown, 20-25 minutes.
       Brush with melted butter, sprinkle with powdered sugar.
       Makes 2 stollens.