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."
My parents were emigrants from Czechoslovakia and my Mother would bake this bread when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
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
"Making this stollen has become a tradition for our family," writes Rebekah Radewahn of Wauwatosa, Wisconsin. "Our family, friends and neighbors look forward to it every Christmas. We like it because it does not contain the usual candied fruits and citron called for in other stollens."
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. —Stephanie Schentzel, Northville, South Dakota