Christmas Stollen Maria's Way

Back in the 60's, we had a newly emigrated neighbor from germany, who taught my dh how to make yeast bread--with this recipe. it has graced our christmas morning table every year since--and 2 loaves hardly last for the next day. he usually makes them the week before and wraps in plastic wrap, puts in a plastic garbage bag, and freezes until christmas eve. Goes well with your favorite strata.

Steps

Place all candied fruit in colander , wash off all sticky coating.

Drain until as dry as possible.

Have raisins and nuts ready , but do not add to fruit at this time.

Heat water , milk , and margarine until 115-125f margarine does not need to melt completely.

In a large mixing bowl , combine 2 cups flour and all other dry ingredients.

Pour liquid with margarine into bowl with dry ingredients , and beat with electric mixer on medium speed for 2 minutes.

Add 1 / 2 cup flour and eggs , beat on high for 2 minutes.

Stir in remaining flour until desired consistency occurs.

Knead until satiny and elastic.

Place dough in buttered bowl and turn dough so that buttered side is up.

Cover with damp towel and let rise in warm place until dough doubles in size.

Sprinkle a little flour over drained fruit and toss to coat.

Punch down dough and spread on floured surface.

Add all fruit , raisins and nuts , and knead until all are incorporated into dough.

It may be necessary to add a littl.

Ingredients

milk, warm water, margarine, sugar, salt, mace, dried yeast, eggs, flour, mixed candied fruit, raisins, candied red cherries, pecan halves, cinnamon sugar, white frosting, pecans