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Show 4 Vernal Express elastic, 2 to 3 minutes. Cover and let the 0 sponge rise in a warm place, 72 to 75 F. , for 15 minutes. Stir the sponge down and add the eggs, 6 ounces melted butter, Vi cup sugar, and the salt. Add 3 more cups of flour and beat until a soft dough is formed. Place the dough on a lightly floured surface and knead in about Vi cup more flour, a little at a time. Knead the dough until smooth, 6 to 8 minutes. Add the almonds to the fruit mixture. Dust the nuts and fruit with 14 cup flour and knead them into the dough. Place the dough in a buttered bowl and turn to coat all surfaces. Cover and let rise in a warm place until about doubled, 1 'A to 2 hours. Punch dough down and divide into Wednesday, December 25, 1985 Yeast breads sweeten holiday season across Europe The culinary traditions of the countries which celebrate Christmas are rich. Equally rich are the myriads of cookies, puddings, pies, cakes and other sweets which are at the heart of the Christmas bakers repertoire. Sweet yeast breads are particularly popular during the Christmas season, in a variety of forms which reflect their national heritage. The recipe for Stollen, below, is reprinted from Gifts of Food (Crown Pub lishers, Inc.) by Susan Costner. Advises Costner, "Serve it at breakfast or anytime. It is always a welcome gift, and it freezes well. CHRISTMAS STOLLEN I cup mixed glacCed fruits cup golden raisins Vi cup seedless dark raisins Vi cup glutted cherries, halved V cup diced gl acted pineapple 2 ounces butter, melted Vi 2 envelopes dry yeast 1 teaspoon sugar cup warm water, 105 1 cup warm milk, 105 5 Vi to 6 cups 2 eggs, beaten 6 ounces butter, melted to room temperature Vi cup sugar 1 teaspoon salt 1 cup slivered almonds, toasted at 400 F. for ! TOOLS Baking sheet to 115F. to 115 F. flour and cooled lightly 5 minutes METHOD In a large mixing bowl combine glacted fruits, raisins, cherries, pineapple, and brandy and let stand for at least 1 hour. This can be done the night before. Combine the yeast and 1 teaspoon sugar in a large mixing bowl. Add the warm water and stir until yeast is dissolved. Let proof for about 5 minutes. Add the milk and 2 cups flour and beat until smooth and , . .. 1 . X -- V . 1.. o- - vz ..-- halves. Shape each half into a circle about inch thick. 12 inches in diameter and Brush each one with some of the 2 ounces melted butter and sprinkle with granulated sugar. Fold each circle in half and press the edges together to seal. Place the loaves on lightly greased baking sheets, cover, and let rise for about 1 hour, or until not quite doubled. Preheat oven to 425 F. Brush stollen again with melted butter and bake for 10 minutes. Reduce heat to 350 F, and continue baking for 25 to 30 minutes more. If the stollen browns too quickly, cover loosely with aluminum foil. Take loaves from the oven and brush them again with melted butter, dust with confectioners sugar : VI. O- - i 'X4i U-- 7 Seasons Greetings the Vernal Express Staff. Jack Wallis Steve Wallis Traci Menke Merle Young Aldon Rachele Nell Gurr Nancy Colton Arnold Baker Mike Manwaring Janet Wallis Pat Harrell Linda Hacking Janet Bowles Lane Clabaugh . On Christmas Day and everyday our very best to all gf you, our friends. ,Vemal Express 528 West Main 789-215- 0 - Vernal 'iI |