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HOLIDAY STOLLEN
INGREDIENTS
2
/3 cup milk (80°F – 90°F)
¼ cup water (80°F – 90°F)
1 large egg, at room temperature
3 tbsp. unsalted butter or margarine, cut in pieces
¼ cup sugar
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
½ tsp. salt
3½ cups bread flour
2 tsp. active dry or bread machine yeast
½ cup toasted slivered almonds
½ cup candied fruit, diced
½ cup currants
1. Measure ingredients, except candied fruit, currants and almonds
into bread pan in order listed.
2. Insert bread pan securely into baking chamber. Close lid.
Plug unit into wall outlet.
3. Select DOUGH. Press the START button.
4. At “add ingredient” beep, add almonds, currants and candied fruit.
5. The complete signal will sound when dough is done.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one
long side over the other to within 1-inch of the opposite side. Pinch
the edges to seal.
9. Cover and let rise until doubled in size (about 45 minutes).
10. Bake in a preheated oven at 375ºF about 25 minutes until golden
and fully baked. (Bread will sound hollow when fully baked.)
11. Allow bread to cool on a wire rack until ready to serve (at least 20
minutes).
MAKES ONE LARGE LOAF
Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle
with additional toasted slivered almonds.
LOW CARB SEEDED BREAD (2 LB.)
INGREDIENTS
½ cup water (80°F – 90°F)
½ cup heavy cream (80°F – 90°F)
1 large egg, at room temperature
½ tsp. molasses
¾ tsp. salt
¾ cup vital wheat gluten
½ cup almond flour
½ cup wheat bran
1
/3 cup pumpkin seeds
¼ cup rice protein powder
2 tbsp. flaxseeds
1 tsp. Splenda
®
*
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select LOW CARB. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES A 2-LB. LOAF
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