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FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE
BREAD SELECT SETTING
TO USE: Sweet
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.
4. Program for recommended Bread Select Setting and desired Bread Color.
Program TIMER if being used. Start bread maker.
5. Dust cherries, nuts and raisins with flour.
Add when alert sounds during the KNEAD
cycle. When done, turn off, release pan and
remove with oven mitts. Shake bread out of
pan and cool on rack before slicing.
STOLLEN FRUIT BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
6 ounces (¾ cup)
1
2 tablespoons
3 cups
2 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
¼ cup
¼ cup
¼ cup
¼ cup
3 tablespoons
WATER, 80°
°°
° F
EGGS, large
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
RED CANDIED CHERRIES
GREEN CANDIED CHERRIES
BLANCHED, SLIVERED ALMONDS or
CHOPPED NUTS
RAISINS
BREAD FLOUR
8½ounces (1 cup + 1 tbsp.)
1
2 tablespoons
3¾ cups
3 tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
⅓ cup
⅓ cup
⅓ cup
⅓ cup
4 tablespoons
DOUGH SETTING
The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and then
letting it rise abut 51 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shape as desired
and let it rise at room temperature before baking in your own oven.
• The TIME DELAY can be used with the recipes that have a
symbol. The bread color, loaf size and extend rise buttons cannot
be activated at the dough setting as they do not apply to making dough.
• Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast
being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the
yeast. This is especially important when using the TIME DELAY to prevent the yeast from becoming wet before the bread making
process begins.
• Use LUKEWARM water, about 80º F, to activate the yeast for best results. DO NOT USE HOW WATER, above 100º F, as this
can kill the yeast.