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Nana's Christmas Stollen

Reviewed: Dec. 30, 2013
i used this recipe for the first time last week. Heeding the suggestions to increase the amount of fruit, I did that, and I too used three whole eggs instead of two eggs and two yolks. I made sure not to work in too much flour, keeping it soft but not sticky. The bread rose wonderfully, and yielded a wonderful fragrance in baking. I'd made three loaves, so put two into plastic bags as soon as they were cool enough, and we ate one within a day of baking. The extra loaves were kept just above freezing in our garage. I frosted the Stollen with a creamy frosting like "Jeannie's," made popular by Jeannie's Bakery in Winnipeg. The bread was moist and flavourful. I was surprised then, to find the bread dry when I sliced the just-frosted loaves to serve to guests yesterday. A retired professional baker was among the guests, so I asked his advice. He was puzzled. Please advise.
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