Stollen

     Not only had I never made stollen before, I've never eaten stollen.  Let me begin with a confession, I like fruitcake.  Not the kind you can use as a hammer, but the kind that is moist and chocked full of fruit and pecans.  When I saw the stollen recipe in The Bread Baker's Apprentice, I knew I would make this during the Christmas holiday.  My heritage is far from German - I'm Irish, Cuban, Sottish, French, and who knows what else; despite my heritage the recipe was simply irresistible.  I soaked my candied fruit in rum since that's what I had on hand.  Another option was to put a rope of marzipan in the fold.  I'm glad I did; it gave the bread that extra yum factor.  I was glad I waited until after Christmas because I was able to use my new microplane from Santa to zest my lemon and orange peels for the stollen. 
     If you are like me and are wondering about stollen this is what I have learned about it:  Stollen is a rich fruit bread from Germany, The characteristic shape of Stollen is oblong, tapered at each end with a ridge down the center, and the ends are turned to form a crescent shape.  It is said to represent the Christ Child in swaddling clothes.   Stollen, now known internationally as a Christmas specialty, is made from a rich, sweet yeast dough, mixed with milk, eggs, sugar, and butter,  flavored with lemon. Raisins, rum or brandy, candied fruit, and almonds are worked into the dough. After baking, the Stollen is painted with melted butter and dusted with sugar.
     Stollen is a very dense flavorful bread.  Next year, yes it is going to become a tradition in our home, I will soak my raisins and candied fruit in the rum a couple of days before making it.  I will also make two smaller stollen, and gift someone with one of them.  I will definitely use the marzipan again.  Between the marzipan and the slivered almonds, it had just the right amount of almond flavor without overpowering the flavors of the fruit and bread.
      This is my final bread for 2011.  Sometime in the coming year I will try my hand at sour dough and whatever else strikes my fancy.  I want to thank my assistant, my husband, for helping me with turning breads,  setting timers, taking bread from the oven, and fixing my mixer.  He is truly my partner in all of life's adventures.