I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
Stollen is a traditional German Christmas yeast bread. The fruit-filled loaf topped with a confectioners' sugar icing and candied cherries has a shape resembling a giant Parker House roll.— Linda Hinners, Brookfield, Wisconsin
IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days.
My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food!
-Millie Feather, Baroda, Michigan
This moist and tender loaf boasts a mild beer and caraway flavor that can hold its own with hearty soups and chili. But surprise! “It’s also yummy spread with ham salad or cream cheese and assorted jams,” promises Janet Newmyer of Wilber, Nebraska.
When Mother baked zweiback rolls—which means "twice baked"—she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.