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Christmas Stollen

Reviewed: Dec. 21, 2010
what people do not realize is that when a recipe calls for bread flour, you should use it-higher gluten and use the active dry yeast.you will need around(3 T more flour). i did soak all the fruit in dark rum for a few hours, then drained it. added to the flavor. because the fruit mixture will be wet, a little more flour is needed to knead. you do not need to knead for longer than 3 minutes. secret: heat oven to 100 degrees, shut off, and add dough to oven to rise. i added extra fruit and toasted sliced almonds. i skipped the cinnamon and marzipan-too sweet for me. this recipe was so good. the recipe works. don't cut corners with the main ingredients.
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