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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a easy quick bread version of the traditional German Christmas bread made with yeast. No waiting for dough to rise. No waiting for bread to mellow. I do not care for the citron and orange peel, so I substitute with orange flavored dried cranberries. This recipe makes 2 medium loaves. Ingredients:
1 lb ricotta cheese |
1/2 lb butter (softened) |
2 cups sugar |
3 eggs (room temperature) |
1/2 teaspoon lemon juice |
1 tablespoon fresh lemon rind |
1/8 teaspoon almond extract |
1/8 teaspoon rum extract |
5 cups all-purpose flour |
2/3 cup ground almonds (blanched) |
5 teaspoons baking powder |
1/2 teaspoon salt |
1/8 teaspoon nutmeg |
1/8 teaspoon cardamom |
1/2 cup raisins |
1/4 cup diced citron |
1/4 cup diced orange rind |
4 ounces butter (melted) |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 350°F. 2. Sift all dry ingredients together in a bowl and set aside. 3. Beat all other ingredients except fruit together in a large bowl. 4. Add dry ingredients to bowl and combine thoroughly. 5. Add fruit and mix well. 6. Place dough on floured surface and knead lightly. (If too sticky, add a little more flour). 7. Cut dough into 2 equal pieces. 8. Shape each piece into stollen shape and place both on large cookie sheet (keep loaves at least 4 inches from one another to allow room for rising in the oven). 9. Bake for 30 minutes. 10. Reduce heat to 300°F and bake an additional 20-25 minutes. 11. When done, wait 5 minutes and spread each with melted butter and sprinkle thickly with powdered sugar to form a glaze. 12. Enjoy. |
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