Breadman BK2000IB Use and Care Manual download pdf (Page 91)

HOLIDAY STOLLEN

INGREDIENTS

/3 cup milk (80°F – 90°F)

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 ﬂ our

2 tsp. active dry or bread machine yeast

½ cup toasted slivered almonds

½ cup candied fruit, diced

½ cup currants

1. Measure ingredients, except candied fruit, currants and almonds

into bread pan in order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select DOUGH. Press the START button.

4. At “add ingredient” beep, add almonds, currants and candied fruit.

5. The complete signal will sound when dough is done.

6. Using pot holders remove bread pan from baking chamber and

place dough on a lightly ﬂ oured 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 LARGE LOAF

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle

with additional toasted slivered almonds.

DOUGH

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Breadman BK2000IB Use and Care Manual Page 91