Stollen or Picnic Bread

Ingredients

• 1½ cups water or milk
• ½ cup yeast
• 1 teaspoon salt
• 4 tablespoons sugar
• ½ cup butter
• 2 eggs
• 1 nutmeg
• 1 cup raisins
• 1 cup currants
• Flour to make soft dough

Method

1. 1

   Set sponge same as for bread with part of the flour, yeast, and water at 8 in the morning.

2. 2

   At twelve, make it up into dough and work in all the other ingredients.

3. 3

   Let rise until 4.

4. 4

   Work it on the table, cut in 6 pieces, mold them up into round loaves, make a depression like a trough with the wrists along the middle, brush one side with butter and fold the two sides together like a large split roll of elongated shape.

5. 5

   Rise an hour.

6. 6

   Bake in a slack oven.

7. 7

   Brush over with syrup when done.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 86. The excerpt below is the record exactly as published.

Stollen or Picnic Bread. IJ cups water or milk. ■J cup yeast. 1 teaspoon salt 4 tablespoons sugar. J cup butter. 2 eggs. 1 nutmeg. 1 cup raisins GOOKINO FOR PROFIT. 81 1 cup currants. Flour to make soft dough

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