Christmas Batter Bread
Total TimePrep: 20 min. + rising Bake: 40 min.
Makes2 loaves (12 slices each)
- 2 packages (1/4 ounce each) active dry yeast
- 2-1/2 cups warm water (110° to 115°)
- 1/4 cup butter, softened
- 1/4 cup sugar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 5-3/4 to 6-1/4 cups all-purpose flour
- 1/2 cup chopped candied fruit
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1 cup confectioners' sugar
- 1 to 2 tablespoons milk
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, cinnamon, nutmeg, cloves and 3 cups flour. Beat on medium speed for 2 minutes. Add enough remaining flour to form a firm batter. Stir in candied fruit, raisins and nuts. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
- Stir dough down. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
- Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Combine confectioners' sugar and enough milk to achieve desired consistence; drizzle over bread.
Nutrition Facts1 piece: 195 calories, 4g fat (1g saturated fat), 5mg cholesterol, 223mg sodium, 37g carbohydrate (13g sugars, 2g fiber), 4g protein.
Dec 5, 2013
While most of my grandmother's recipes need no modification, her Stollen recipe has always been a little dry and missing something. I used this recipe to try and improve it. Seems to work. I added loads more fruit than this calls for (and will add even more next time, probably 2 cups chopped fruit, 1 cup raisins, 1 cup nuts. I also omitted the spices except for the cinnamon (Grandma's recipe doesn't have the spices). Love the ease of the batter bread as kneading a batch with all of that fruit is one of the hardest parts.