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Grandma Konnick's Braided Stollen Bread Recipe

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This recipe for Grandma Konnick's Braided Stollen Bread is from The Furey Family Cookbook: The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk scald (cook until it bubbles on the side)
½ cup butter or oleo
⅓ cup sugar or more to taste
2 tsp salt
2 packs dry yeast or 2 fresh yeast cakes
¼ cup warm water to dissolve each yeast cake (add 1 tsp sugar to "proof" yeast)
4 eggs (crack into separate bowl- save a little to brush on top before putting in oven)
6-7 cups flour
raisins (add last)
Directions:
Directions:
Scald milk. Add butter, sugar, and salt. Cool to lukewarm. Add dissolved yeast to lukewarm milk mixture. Beat eggs and add to mixture (remember to save a little to brush on top). Make well in center of flour. Pour in mixture. Mix well. Makes stiff dough. Grease hands with crisco, pick up dough and grease dough before greasing sides of pan replacing dough back into bowl. Cover and let rise until double in size. Punch down. Knead, add raisins if desired, and turn onto lightly floured board. Divide in half. Divide each half into three equal parts for braiding. Braid bread. Pinch ends together so they hold. Put onto pan in a warm spot and let rise about 1/2 hour or less with a clean towel over top. Brush with egg (left over from above; add 1 tbsp water to egg) before putting in oven. Put in oven. Brush again after being in oven at least 10 minutes. When done, remove from oven and brush with butter. I usually use the oleo right in the paper to just brush over the bread. Bake at 350º for 30 minutes.

 

 

 

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