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
We always knew it was Christmas when my mother-in-law sent us a German stollen. Now, our grown children continue to have stollen for the holidays. My daughter-in-law shared this recipe that doesn't use yeast.
This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.—Taste of Home Test Kitchen, Greendale, Wisconsin
Caraway, poppy seed, sage and nutmeg give this tender bread its superb flavor. "I received a blue ribbon at our fall festival for this recipe," notes Doris White of De Land, Illinois. "My bread machine makes it convenient to prepare the dough for this loaf—it's light, delicious and the wheat flour makes it extra nutritious."
I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends.
—Gwen Roffler, Grassy Butte, North Dakota
When I make this bread, I almost always have to bake two loaves so that everyone gets a taste!
It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house—with a hearty soup as the main course—I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too.
My husband and I are crop farmers with three young children. Cooking—especially baking—is one of the ways I relax, and I al
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.