Found this treasure in my recipe box, along with my Mom’s note and a “wow”. She had lots of recipes, so a wow is pretty special.
I like that these can be made in a tiny version, 12 mini loaves. Perfect for hostess gifts during the holidays. Maybe I should check out these Bake and Give Mini Round Pans from King Arthur Flour. That would make a pretty package!
The recipe is easy, although made in the traditional way, so it takes a little longer than my usual non-knead dough recipes. Check it out and tell me what you think.
Sugarplum Bread (aka Christmas Stollen)
Originally clipped from a magazine, probably in the late ’60s.
- 2 packages active dry yeast
- 1/4 cup warm water
- 1 cup milk, scalded
- 1/2 cup sugar
- 1/4 shortening
- 1 1/2 tsp salt
- 4 3/4 to 5 14 cup sifted all-purpose flour
- 1 tsp lemon zest
- 2 eggs, lightly beaten
- 1 1/2 cups mixed diced candied fruit and peels
- 1 recipe Confectioner’s Icing
- Mix yeast with warm water, set aside.
- Combine milk, sugar, shortening and salt. Add 2 cups of flour and lemon zest; beat until smooth. Add eggs; beat well. Stir in yeast mixture. Add in fruits and peels.
- Add enough of the remaining flour to make a soft dough. Cover and rest 10 minutes.
- Knead on floured surface 6-8 minutes until smooth and elastic. Place in lightly greased bowl, turing to grease surface. Cover and let rise in warm place until double, about 2 hours.
- Punch down, divide dough in half. Round each ball; cover and rest 10 minutes.
- Divide each piece into 6 balls. Shape into tiny loaves and place in 12 greased 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. Let rise until almost double.
- Bake at 350F 20-22 minutes, covering with foil after first 15 minutes. Cool on rack. While still warm, glaze with Confectioner’s Icing and decorate with bits of red and green candied cherries.
Preparation time: 5 hour(s)
Cooking time: 22 minute(s)
Number of servings (yield): 12
Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.