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Method
Traditionally shaped holiday bread: Use DOUGH cycle with 2.0 LB dough. Remove dough
from bread pan; Punch down to release gas.
Stollen: (2 small); divide dough into 2 equal parts. On lightly floured surface, roll or pat each
half to a 12Ó x 8Ó-inch oval. Fold in half lengthwise and curve into crescent. Press folded edge
firmly to partially seal. Place on greased baking sheet. Cover; let rise in warm place until dough
tests ripe*, about 40 minutes. Bake at 350º F for 25 to 30 minutes, until golden brown. Remove
from baking sheet; cool on rack. If a topping is desired, drizzle with your favorite powdered
sugar glaze or dust with powdered sugar.
Holiday Braid: divide dough into 3 equal portions. On lightly floured surface, stretch and roll
piece into a 14-inch rope. Loosely braid from center to ends. Pinch ends and tuck under the
seal. Place on greased baking sheet. Cover; let rise in warm place until dough tests ripe*, about
35 minutes. Combine the yolk of 1 egg and 1 TBL water, gently brush top of braid. Bake at
350º F for 35-40 minutes, until golden brown. Remove from baking sheet; cool on rack.
Baker’s Note: Test ripeness of risen dough by lightly touching with fingertip. If indention
remains, the dough is ripe and ready for your Breadmaker.
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